Description
A hearty and comforting beef and barley soup that’s perfect for chilly days.
Ingredients
Scale
- 1 lb beef chuck roast, cut into chunks
- 1 cup pearl barley
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping onions, carrots, celery, and mincing garlic.
- In a large pot over medium-high heat, heat olive oil and sear the beef chunks until browned on all sides.
- Remove the beef and sauté onions, carrots, celery, and garlic for about 5 minutes until softened.
- Return the beef to the pot and add beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer for about 1 hour until the beef is tender.
- Stir in pearl barley during the last 30 minutes of cooking to absorb flavors.
Notes
- This soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Consider adding more vegetables like peas or corn for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg