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Beef Barley Soup
This Beef Barley Soup is an easy, hearty dinner idea that is loaded with tender chunks of beef, barley and vegetables. It's a healthy meal that is perfect for making ahead for a busy week!
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
brown
2
In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat, add 1 pound beef cut into cubes, and cook until browned on each side, about ⏱️ 2 minutes per side. Remove from the pot and set aside.
oil1 tablespoonbeef cut into cubes (I used chuck roast)1 pound
3
cook
4
To the pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs chopped celery. Cook and stir for ⏱️ 3-4 minutes, until onion is translucent.
diced onion1-4 diced carrots3ribs chopped celery2
5
cook
6
Add 2 teaspoons minced garlic, 1 ½ teaspoons salt, 1 teaspoon dried thyme, and ½ teaspoon black pepper. Cook and stir for ⏱️ 1 minute.
minced garlic2 teaspoonsdried thyme1 teaspoon
7
simmer
8
Stir in 5 cups low sodium beef broth, ¾ cup pearl or pot barley, 3 tablespoons tomato paste, and 2 bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add the beef back to the pot, cover and simmer for ⏱️ 35-45 minutes, stirring occasionally, until barley and carrots are tender.
low sodium beef broth5 cupstomato paste3 tablespoonsbay leaves2
9
serve
10
Serve with a sprinkle of fresh parsley if desired.
fresh parsley (for garnish)
Nutrition Facts
calories
298 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
7 g
sugar Content
6 g
sodium Content
1131 mg
protein Content
22 g
trans Fat Content
1 g
cholesterol Content
52 mg
carbohydrate Content
28 g
saturated Fat Content
4 g
unsaturated Fat Content
8 g
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