Back in my day, we didn’t call soup a meal… until this Beef Barley Soup came along! 🍲 Tender beef, hearty barley, and a rich broth—it’s like a warm hug for the soul. Perfect for chilly evenings and sure to fill you up! Who else loves a good, hearty soup? Share your favorites below! ❤️
Ingredients:
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 cloves garlic, chopped
• 1.5 lbs. boneless beef chuck, cut into cubes
• 2 tsp kosher salt (divided)
• 1/4 tsp black pepper
• 2 tbsp olive oil (divided)
• 1 tsp dried thyme
• 1 tbsp tomato paste
• 64 oz low-sodium beef broth
• 14 oz canned diced tomatoes
• 3/4 cup pearl barley
• 1 bay leaf
• Fresh parsley for garnish (optional)
Instructions:
1️⃣ Prepare Veggies & Beef: Dice onion, slice carrots, celery, and garlic. Cube beef and season with salt and pepper.
2️⃣ Brown Beef: In a pot, heat 1 tbsp olive oil. Brown beef on both sides, then set aside.
3️⃣ Sauté Veggies: In the same pot, heat 1 tbsp olive oil. Sauté onion, carrots, celery for 3-5 minutes. Add garlic, thyme, and remaining salt; cook for 30 seconds.
4️⃣ Add Tomato Paste & Broth: Stir in tomato paste, then add beef, broth, tomatoes, barley, and bay leaf.
5️⃣ Simmer: Bring to boil, then reduce heat and simmer uncovered for 40-50 minutes until barley is tender.
6️⃣ Garnish & Serve: Discard Bay leaf, garnish with parsley, and serve hot! 🍲