Stick to Your Ribs Soup
Satisfy your cravings with this hearty and wholesome "Stick to Your Ribs Soup," a comforting one-pot meal that’s perfect for chilly evenings. Packed with tender chunks of seared stew beef, hearty russet potatoes, and nutrient-rich vegetables like carrots, celery, and onions, this soup is elevated by the earthy chew of pearl barley and a savory beef broth infused with aromatic thyme and bay leaf. Slow-simmered to perfection, it delivers robust flavors and a thick, satisfying texture that lives up to its name. Whether you’re feeding a hungry family or meal prepping for the week, this protein-packed, soul-warming soup is guaranteed to keep you full and fueled. Serve with a sprinkle of fresh parsley for a finishing touch, and enjoy a bowl of true comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound stew beef, cubed
- 1 medium yellow onion, diced
- 3 large carrots, sliced
- 2 stalks celery stalks, sliced
- 3 medium russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 15-ounce can diced tomatoes, with juices
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 cup Water (optional, if soup thickens too much)
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Add the cubed stew beef to the pot in a single layer. Sear for 2-3 minutes per side until browned. Work in batches if necessary to avoid overcrowding the pot. Remove the beef and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Return the seared beef to the pot along with the diced potatoes.
Pour in the beef broth and the diced tomatoes with their juices. Stir to combine.
Add the pearl barley, dried thyme, bay leaf, salt, and black pepper. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low and cover the pot. Simmer gently for 60-70 minutes, stirring occasionally, until the beef is tender and the barley is cooked.
Check the consistency of the soup. If it becomes too thick, add up to 1 cup of water to thin it out. Adjust seasoning with additional salt and pepper if necessary.
Remove the bay leaf and discard it.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1149 mg | 24% | |
*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.
