Beef and Barley Soup
This easy Beef and Barley Soup is a hearty, healthy soup recipe that is made with tender chunks of beef, loads of vegetables and pearl barley. Make ahead freezer friendly.
Servings 6 servings
- 1 tablespoon oil
- 1 lb beef cut into cubes
- 1 small onion finely diced
- 3-4 large carrots peeled and chopped
- 2 ribs celery chopped
- 2 teaspoons minced garlic
- 1 1/2 teaspoons salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 5 cups low sodium beef broth
- 3/4 cup pearl or pot barley rinsed
- 3 tablespoons tomato paste
- 2 bay leaves
- fresh parsley
In a large dutch oven or soup pot, brown meat in oil over medium-high heat, just until browned on each side, about 2 minutes per side. Remove from the pot and set aside.
Add onion, carrots, and celery and cook and stir 3-4 minutes, just until onion is translucent.
Add garlic, salt, thyme and pepper and cook and stir 1 minute.
Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, add the beef back in, cover and simmer for 35-45 minutes, stirring occasionally, until barley and carrots are tender.
Serve with a sprinkle of fresh parsley if desired.
Calories: 345kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1097mg | Potassium: 921mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5275IU | Vitamin C: 5.9mg | Calcium: 50mg | Iron: 2.7mg