Easy Beef Barley Soup
Enjoy a delicious comfort meal that’s full of tender vegetables, plump grains, and lean beef. This beef and barley soup is simple to make and is great for meal prepping.
Servings: 6 servings
Ingredients
- 1.5 lb. Lean Beef Stew Meat diced
- 4 cups Beef Broth low sodium
- ½ cup Pearl Barley
- 1 cup Carrots diced
- 1 cup Celery diced
- 1 cup Onion diced
- 1 cup Mushrooms sliced
- 2 teaspoon Garlic minced
- 1 ½ tablespoon Olive Oil
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Parsley
- Salt and pepper to taste
- Parsley and thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the beef and cook until lightly browned (not all the way). Remove the beef from the pot and set aside.
- Add the onions, carrots, celery, garlic and mushrooms to the pot and sauté until soft about 3-5 minutes.
- Add the barley, broth, dried parsley and thyme. Bring the pot to a boil then reduce the heat to low.
- Add the beef back to the pot. Cover the pot and simmer for 30 minutes, or until the beef and barley are cooked. Season with salt and pepper to taste then garnish with fresh parsley and thyme.
Notes
- Sear the beef before assembling the soup to lock in the flavor and create a brown, caramelized crust on the outside.
- Rinse the barley before cooking it to wash away excess starch or dust that could change the flavor and texture of the grain.
- Set aside a bit of extra broth to add to the soup if it starts to thicken too much. You could also use water, but broth has more flavor. You will also want extra broth for reheating leftovers as barley will absorb liquid.
Nutrition
Serving: 1serving | Calories: 286kcal | Carbohydrates: 19g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 389mg | Potassium: 961mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3650IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 3mg