Beef Barley Soup Recipe
There's nothing quite as comforting as a hearty bowl of beef and barley soup. Packed with tender chunks of beef, wholesome barley, and a medley of aromatic vegetables, this classic dish is the perfect way to warm up on a chilly day.
Servings: 8 servings
Calories: 373kcal
Ingredients
- 1 tablespoon olive oil
- 2 1/2 - 3 pounds beef chuck roast
- 1 large sweet onion, peeled and chopped
- 2 cups sliced carrots
- 2 cups sliced celery
- 4 cloves garlic, minced
- 12 cups beef broth
- 15 ounces fire-roasted diced tomatoes (1 can)
- 1 cup dried barley
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 1 tablespoon fresh chopped rosemary leaves (1 teaspoon dried)
- 1/2 teaspoon crushed red pepper
- Salt and pepper
Instructions
- Place a large saucepot over medium heat and add the olive oil and onions. Saute the onions for 2-3 minutes. Then stir in the carrots, celery, and garlic. Cook for another 3-5 minutes.
- Meanwhile, cut the beef into small 1/2-inch chunks. Push the veggies to the side of the pot and add the meat. Brown for 5 minutes, stirring once or twice. Then add in the broth, tomatoes, barley, herbs, crushed red pepper, and 1/2 teaspoon salt. Stir well.
- Cover the pot and bring to a boil. Lower the heat if needed and simmer until the barley is cooked and the beef is tender, stirring occasionally. About 30 minutes.
- Taste. Then season with salt and pepper as needed.
Video
Nutrition
Serving: 1cup | Calories: 373kcal | Carbohydrates: 27g | Protein: 30g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1563mg | Potassium: 903mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5775IU | Vitamin C: 7.7mg | Calcium: 103mg | Iron: 4.6mg