Description
Savor the rich flavors of this hearty beef and barley soup, a comforting bowl brimming with tender beef, wholesome barley, and vibrant vegetables—perfect for chilly evenings.
Ingredients
Scale
- 1 lb beef chuck roast, cubed
- 1 cup pearl barley
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 10 whole peppercorns
- 2 bay leaves
- 2 tbsp olive oil
Instructions
- In a large pot over medium-high heat, add olive oil and brown the cubed beef chuck roast for about 5-7 minutes until caramelized.
- Add diced onion, minced garlic, chopped carrots, and celery to the pot. Sauté for approximately 5 minutes until softened.
- Stir in pearl barley and low-sodium beef broth; bring to a gentle boil while scraping any bits from the bottom.
- Add dried thyme, whole peppercorns, and bay leaves. Reduce heat to low and cover loosely; let it simmer for about 1 hour or until the meat is tender and barley is cooked through.
- Taste and adjust seasoning before serving hot.
Notes
- Use high-quality beef for richer flavor.
- Fresh herbs added at the end enhance aroma.
- Feel free to customize vegetables based on availability; consider adding greens like kale or spinach.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 80mg