Description

Beef Barley Soup is the ultimate comfort food for chilly evenings, packed with tender beef, hearty vegetables, and chewy pearl barley in a rich, savory broth. Perfect for meal prep, busy weeknights, or feeding a crowd, this satisfying soup is a nutritious, filling meal full of protein, fiber, and essential vitamins. Whether you’re serving it for dinner or storing it for later, it’s a healthy, delicious recipe you’ll love!

Ingredients

1 tablespoon olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 pound beef stew meat, cut into 1-inch cubes

8 cups beef broth

1 cup pearl barley

1 (14.5 ounce) can diced tomatoes, undrained

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 bay leaf

1 teaspoon salt, or to taste

½ teaspoon black pepper, or to taste

1 cup frozen peas

¼ cup chopped fresh parsley, for garnish

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Instructions

Sauté the Aromatics:
Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables soften.
Sear the Beef:
Push the vegetables to one side and add the beef stew meat. Brown the beef on all sides, working in batches if needed. Once browned, combine the beef with the vegetables.
Deglaze the Pot:
Pour in a splash of beef broth to deglaze the pot, scraping the bottom to loosen any browned bits.
Add Liquids and Seasonings:
Stir in the remaining beef broth, diced tomatoes (with juice), pearl barley, thyme, rosemary, and bay leaf. Season with salt and pepper, then bring to a boil.
Simmer the Soup:
Reduce heat to low, cover, and simmer for 1 ½ to 2 hours, or until the beef is tender and the barley is cooked. If necessary, adjust the seasoning.
Add the Peas:
Stir in the frozen peas during the last 10 minutes of cooking.
Garnish and Serve:
Remove the bay leaf, garnish with fresh parsley, and serve hot.

Notes

Vegetarian Version: Replace beef with chickpeas or lentils, and use vegetable broth for a plant-based version.
Slow Cooker Method: After sautéing, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Add More Veggies: Include potatoes, turnips, or parsnips for a heartier soup.
Spicy Version: Add red pepper flakes or a dash of hot sauce for a spicy kick.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes – 2 hours
Category: Soup
Method: Stovetop
Cuisine: American