Description
A hearty and comforting soup made with beef, barley, and vegetables. It is a complete meal in a bowl.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef cubes and brown on all sides. Remove beef and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute.
- Return beef to the pot. Add beef broth, barley, diced tomatoes, thyme, and bay leaf.
- Bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until beef and barley are tender.
- Remove bay leaf. Season with salt and pepper.
- Stir in parsley before serving.
Notes
- You can use any cut of beef stew meat.
- For a thicker soup, add an extra 1/4 cup of barley.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg