Beef Barley Soup
A heartwarming and comforting soup made with tender beef, barley, and fresh vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Beef stew meat or chuck roast
- 1 cup Barley
- 2 Carrots (diced)
- 2 Celery stalks (diced)
- 1 Onion (chopped)
- 1 can (14.5 oz) Diced tomatoes
- 1 cup Corn (frozen or canned)
- 6 cups Beef broth
- to taste Salt and pepper
- Optional herbs (like thyme or bay leaves) Fresh herbs like rosemary can enhance flavor.
Instructions
Cooking Steps
- Heat a large pot over medium heat with a little oil.
- Add the beef and brown on all sides to build flavor.
- Add the chopped onions, diced carrots, and diced celery. Cook for about 5 minutes.
- Stir in the diced tomatoes and corn.
- Add the barley and mix well.
- Pour in the beef broth and bring to a rolling boil.
- Season with salt and pepper, adding any optional herbs.
- Lower the heat and allow the soup to simmer gently for about an hour.
- Check for doneness; beef should be fork-tender and barley cooked.
- Serve the soup hot, optionally garnished with fresh herbs.
Notes
For thicker soup, add more barley. Leftovers can be stored in an airtight container in the fridge for 3-4 days. Freeze for up to three months. Reheat on the stove and add a splash of water or broth as needed.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 800mgFiber: 6gSugar: 5g
Tried this recipe?Let us know how it was!