Classic Beef Barley Soup
Warm up with a comforting bowl of Classic Beef Barley Soup, a hearty, flavor-packed recipe perfect for cold evenings or satisfying family meals. Made with tender chunks of stewing beef, wholesome pearl barley, and a medley of fresh vegetables like carrots, celery, and onions, this soup simmers to perfection in a rich beef broth infused with aromatic thyme and bay leaf. Diced tomatoes add a subtle tang, while fresh parsley makes a vibrant finishing touch. This one-pot wonder is as nourishing as it is delicious, offering a deeply savory flavor with each spoonful. Easy to prepare and ideal for leftovers, this soup is a timeless classic that will quickly become a household favorite. Perfect for fans of hearty soups, beef recipes, or cozy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stewing beef (cut into 1-inch pieces)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 3 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 8 cups beef broth
- 1 14-ounce can diced tomatoes (with juice)
- 0.75 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the stewing beef with salt and pepper. Add the beef to the pot in batches, searing on all sides until browned. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot and reduce the heat to medium. Stir in the diced onion, carrots, celery, and garlic. Sauté for 5-6 minutes, or until the vegetables start to soften.
Return the beef to the pot along with any juices that collected on the plate.
Pour in the beef broth and diced tomatoes (including their juices). Bring to a gentle boil.
Stir in the pearl barley, dried thyme, and bay leaf. Reduce the heat to low, cover, and let the soup simmer for about 60-70 minutes, stirring occasionally.
Check if the barley is tender and the beef is fork-tender. If not, continue cooking for another 10-15 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10177 mg | 442% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 28.3 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4596 mg | 98% | |
*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.
