Beef and Barley Soup
Warm up your chilly evenings with this hearty beef and barley soup! Packed with tender beef, chewy pearl barley, and vibrant vegetables simmered in a savory broth, this comforting dish is perfect for cozy family dinners or meal prep. With its rich flavors and inviting aroma, each spoonful brings nostalgia and joy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 lb beef chuck roast, cubed
- 1/2 cup pearl barley
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp dried)
- 10 black peppercorns, crushed
- 2 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear cubed beef until browned on all sides (about 5-7 minutes).
- Add onions, carrots, celery, and garlic; sauté until onions are translucent (3-4 minutes).
- Pour in the beef broth and add bay leaves, thyme, and crushed peppercorns. Bring to a boil then reduce heat to low.
- Stir in pearl barley; cover partially and simmer for 45-60 minutes until barley is tender.
- Taste and adjust seasoning with salt if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Feel free to substitute other veggies like peas or corn for added color. For a lighter option, swap beef for chicken or turkey. Store leftovers in an airtight container for up to three days or freeze for up to three months.