Description
A hearty and comforting beef and barley soup, perfect for cold days. This soup combines tender beef, chewy barley, and vegetables in a rich broth.
Ingredients
Scale
- 1 lb beef stew meat, cubed
- 1 cup pearl barley
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups beef broth
- 2 cups water
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and cook until browned, about 5 minutes.
- Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in barley, beef broth, water, salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 45 minutes until barley is tender.
- Remove bay leaf before serving.
Notes
- For a thicker soup, simmer longer to reduce liquid.
- Store leftovers in the fridge for up to 3 days.
- Freeze portions for quick meals later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg