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jhessica

Hearty Beef Barley Soup: A Comforting Recipe You’ll Love!

A comforting and hearty beef barley soup that is perfect for cold days.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound beef stew meat cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots sliced
  • 2 stalks celery sliced
  • 1 cup pearl barley
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup frozen peas optional
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
  2. In the same pot, add the diced onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.
  3. Add the carrots and celery to the pot, cooking for an additional 3-4 minutes until they begin to soften.
  4. Return the browned beef to the pot. Stir in the pearl barley, beef broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
  5. Reduce the heat to low, cover, and let simmer for about 1 hour, or until the beef is tender and the barley is cooked.
  6. If using, stir in the frozen peas during the last 5 minutes of cooking.
  7. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 3g

Notes

  • For a thicker soup, blend a portion of the soup and stir it back in.
  • Substitute the beef with chicken for a lighter version, and use chicken broth instead.

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