Description
Beef Barley Soup is a hearty and flavorful combination of tender beef, carrots, celery, onions, tomatoes, corn, and barley in a deliciously seasoned beef broth. Whether you make it quickly with stew meat or let it simmer low and slow with a chuck roast, this soup is perfect for any occasion. It’s a nutritious, filling meal that will satisfy your hunger and warm you up
Ingredients
- 1 lb stew meat (or chuck roast, if slow-cooking)
- 1 cup barley
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 cup frozen corn
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil (for cooking)
Instructions
-
Brown the Beef:
In a large pot, heat olive oil over medium heat. Add stew meat (or chuck roast if using) and brown it on all sides. -
Add Vegetables:
Add diced onions, sliced carrots, and chopped celery to the pot. Sauté for 5 minutes, stirring occasionally. -
Add Broth and Barley:
Pour in the beef broth, add barley, canned tomatoes, and frozen corn. Stir in thyme, garlic powder, salt, and pepper. -
Simmer:
Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, or until the beef is tender and the barley is fully cooked. (If using a chuck roast, cook on low for 3-4 hours until the meat shreds easily.) -
Serve:
Once the soup is ready, taste and adjust seasonings as needed. Serve hot and enjoy this filling, savory soup!
Notes
- If using a chuck roast, be sure to shred the meat once it’s fully cooked and tender for the best texture.
- You can also add other vegetables like peas or potatoes to customize the soup to your liking.
- This soup freezes well, so it’s a great make-ahead meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 32g
- Protein: 6g
- Cholesterol: 65mg