Description
A hearty beef barley soup packed with vegetables and flavor.
Ingredients
Scale
- 1 tablespoon oil
- 1 lb beef (cut into cubes)
- 1 small onion (finely diced)
- 3–4 large carrots (peeled and chopped)
- 2 ribs celery (chopped)
- 2 teaspoons minced garlic
- 1½ teaspoons salt
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 5 cups low sodium beef broth
- ¾ cup pearl or pot barley (rinsed)
- 3 tablespoons tomato paste
- 2 bay leaves
- fresh parsley
Instructions
- In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
- Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
- Add garlic, salt, thyme and pepper and cook and stir 1 minute.
- Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add the beef back in, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
- Serve with a sprinkle of fresh parsley if desired.
Notes
- For a thicker soup, reduce the amount of broth.
- Leftovers can be stored in the refrigerator and reheated.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg