Beef and Barley Soup Heavenly Healthy and Hearty
Dive into a warm, comforting bowl of *Beef and Barley Soup: Heavenly Healthy and Hearty*, a wholesome and satisfying recipe perfect for any season. Featuring tender beef stew meat, nutty pearl barley, and a medley of fresh vegetables like carrots, celery, and onions, this nutrient-packed soup delivers rich flavor with every spoonful. Simmered in a savory broth infused with garlic, tomato paste, and earthy herbs like thyme and parsley, it's a soulful meal that's easy to prepare and ideal for meal prepping or family dinners. With a balance of hearty ingredients and nourishing simplicity, this one-pot classic is a must-try for anyone searching for a healthy, filling, and delicious home-cooked option. Serve it garnished with fresh parsley for an added burst of color and aroma—your new go-to comfort food awaits!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 0.75 cup pearl barley
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with a pinch of salt and pepper, then brown it in batches, making sure not to overcrowd the pan. Transfer browned beef to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Return the browned beef to the pot. Pour in the beef broth and stir well to combine.
Add the pearl barley, bay leaf, dried thyme, dried parsley, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer gently for 60-75 minutes, or until the beef is tender and the barley is cooked through.
Stir the soup occasionally and adjust seasoning to taste, adding more salt or pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
