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Beef Barley Soup

A warm and hearty Beef Barley Soup filled with tender beef, nutty barley, and vibrant vegetables, making it the ultimate comfort food.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef chuck, cut into chunks Use any preferred cut of beef
  • 1 cup barley
  • 1 unit onion, chopped
  • 2 units carrots, diced
  • 2 units celery stalks, diced
  • 3 cloves garlic, minced Toast for best flavor
  • 6 cups beef broth
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil For browning the beef

Method
 

Cooking
  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the beef chunks and brown them on all sides.
  3. Toss in the onion, carrots, and celery, and sauté until the veggies soften.
  4. Stir in the garlic and cook until fragrant.
  5. Add the beef broth, barley, and thyme, then season with salt and pepper.
  6. Bring the soup to a boil, then reduce heat and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked.

Notes

Serve the soup hot with a drizzle of olive oil and a side of crusty bread or buttery rolls. For storage, keep in the fridge for 3-4 days, or freeze for up to 3 months. To make the soup thicker, puree a small portion and mix it back in.