My Own Beef Barley Soup
Warm, hearty, and bursting with rich, savory flavor, My Own Beef Barley Soup is the ultimate comfort food for cooler days. This soul-soothing recipe combines tender, seared chunks of beef, wholesome pearled barley, and a medley of aromatic vegetables like carrots, onions, and celery, all simmered together in a robust beef broth infused with dried thyme, rosemary, and a touch of garlic. A can of diced tomatoes adds a subtle tang, while fresh parsley provides a bright, herbaceous finish. Perfectly satisfying on its own or paired with crusty bread, this one-pot wonder is as nourishing as it is delicious, making it a must-try for soup lovers. Ready in just over an hour, this easy-to-make recipe is sure to become your go-to for cozy dinners or meal prepping.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat (cubed)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 yellow onion (diced)
- 3 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 8 cups beef broth
- 1 can diced tomatoes (14.5 oz can, with juices)
- 0.75 cup pearled barley
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and pepper, then add it to the pot. Sear the beef until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes or until the vegetables begin to soften, stirring occasionally.
Add the minced garlic and cook for another 1 minute, until fragrant.
Pour in the beef broth and stir to scrape up any browned bits from the bottom of the pot.
Return the browned beef to the pot along with the diced tomatoes (including their juices), pearled barley, dried thyme, dried rosemary, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and cover the pot. Simmer for 60-70 minutes, or until the barley is tender and the beef is fork-tender.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and stir in the chopped fresh parsley before serving.
Ladle the soup into bowls and enjoy it warm with crusty bread if desired.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 10217 mg | 444% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 24.2 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4514 mg | 96% | |
*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.
