Hearty Beef and Barley Soup
A comforting and nutritious soup packed with tender beef, hearty barley, and a medley of vegetables. Perfect for a cozy meal on chilly days.
Ingredients
- 1 lb 450g beef chuck, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups beef broth
- 1 cup pearl barley
- 1 can 14.5 oz diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup frozen peas optional
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add beef and sear until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Combine Ingredients: Return the beef to the pot. Add beef broth, barley, diced tomatoes, thyme, smoked paprika, salt, and pepper. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour, stirring occasionally.
- Add Peas (Optional): In the last 10 minutes, stir in frozen peas for added color and sweetness.
- Serve: Ladle the soup into bowls, garnish with parsley, and serve warm.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- Gluten-Free Option: Replace barley with quinoa or rice.
- Vegetarian Option: Replace beef with mushrooms and use vegetable broth.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 25gFat: 8gSodium: 900mgFiber: 6g
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