Description
This hearty Beef Barley Soup is a comforting and nutritious meal perfect for chilly days. Tender beef, wholesome barley, and a medley of vegetables simmer in a flavorful broth, creating a satisfying soup that’s both easy to make and delicious.
Ingredients
Units
Scale
- 1.5 pounds chuck, sirloin tip, or rump roast, fat trimmed, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 large garlic cloves, minced
- 2 large carrots, chopped or 1 cup carrot matchsticks
- 3 large celery stalks, finely chopped
- 3 large potatoes, cubed
- 1/2 teaspoon dried thyme
- 2 tablespoons tomato paste, low sodium
- 8 cups beef broth, low sodium
- 1 cup barley (pearl, pot, or hulled)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 bay leaves
- 2 tablespoons olive oil, divided
- 1/4 cup parsley, finely chopped
Instructions
- Brown Beef: Preheat a large pot on high heat and swirl 1 tablespoon of oil to coat. Add beef in a single layer and cook for 8 minutes, stirring once and allowing to brown. Transfer to a plate and set aside.
- Sauté Vegetables: Return pot to medium-high heat and add the remaining 1 tablespoon of oil. Add onion, garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally.
- Add Thyme and Tomato Paste: Add thyme and cook for another 30 seconds, stirring a few times. Add tomato paste and stir to incorporate.
- Simmer Soup: Add previously cooked beef, beef broth, potatoes, barley, salt, pepper, and bay leaves. Stir, cover, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove the lid and simmer for another 15 minutes or until barley is cooked (hulled barley cooks longer).
- Finish Soup: Turn off heat and let soup sit for 5 minutes. Add parsley, stir, and adjust any seasonings or consistency with broth to taste, if necessary.
- Serve: Serve hot with a slice of toasted bread or dinner rolls.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Reheat by simmering on low heat in the pot on the stove or in a microwave.
- Freeze: Cool soup and freeze in airtight containers, leaving some room for expansion, for up to 3 months.
- Recipe updated in 2024. Previous recipe used 1 pound ground beef instead and no tomato paste without any other changes.
Nutrition
- Serving Size: 1.5 cups
- Calories: 411 kcal
- Sugar: 3g
- Sodium: 469 mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 46 g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 59 mg
