Description
A comforting and satisfying soup packed with tender beef, hearty barley, and flavorful vegetables.
Ingredients
Units
Scale
- 1 pound beef stew meat, cut into small cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 8 cups beef broth
- 1 cup pearl barley
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef and brown on all sides.
- Add onion and garlic; sauté until onion is translucent.
- Stir in carrots and celery; cook for 3-4 minutes.
- Pour in beef broth, diced tomatoes, and add barley, thyme, oregano, and bay leaf.
- Bring to a boil, then reduce heat to low and simmer, covered, for 1.5 to 2 hours, until beef and barley are tender.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Garnish with chopped parsley and serve hot.
Notes
- For quicker cooking, use pre-cooked barley and add during the last 20 minutes.
- Freeze leftovers for up to 3 months for an easy future meal.
- Substitute beef with ground beef or turkey for a lighter version.
- Add more broth if the soup becomes too thick after sitting.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg