Beef Barley Soup Recipe

This hearty Beef Barley Soup is perfect for a comforting and nourishing meal. Packed with tender beef, vegetables, and pearl barley, it’s a classic soup that’s sure to satisfy.

Ingredients

• 1 pound lean beef, such as sirloin or round, cut into small cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 cup pearl barley
• 8 cups beef broth
• 2 cups water
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Salt and pepper, to taste

Instructions

Step 1: Brown the Beef

1. Heat the Pot: In a large pot or Dutch oven, heat a little bit of oil over medium-high heat.
2. Brown the Beef: Add the beef and brown it on all sides until nicely browned. Remove the beef from the pot and set it aside.

Step 2: Sauté the Vegetables

1. Sauté Vegetables: In the same pot, add the chopped onion, minced garlic, chopped celery, and chopped carrots. Sauté over medium heat until the vegetables are tender, about 5 minutes.

Step 3: Combine Ingredients

1. Add Ingredients: Add the browned beef back to the pot along with the pearl barley, beef broth, water, tomato paste, bay leaves, thyme, and rosemary. Stir everything together.

Step 4: Cook the Soup

1. Bring to a Boil: Bring the soup to a boil.
2. Simmer: Reduce the heat to low and simmer, covered, for 1-1/2 hours or until the beef is tender and the barley is cooked.

Step 5: Season and Serve

1. Season: Season the soup with salt and pepper to taste.
2. Remove Herbs: Remove the bay leaves, thyme, and rosemary before serving.
3. Serve: Serve the soup hot and enjoy this comforting Beef Barley Soup!

Tips

• Browning the Beef: Browning the beef adds a rich flavor to the soup, so don’t skip this step.
• Fresh Herbs: Using fresh thyme and rosemary adds a wonderful aroma and flavor, but you can substitute with dried herbs if necessary (use 1 teaspoon of each).
• Leftovers: This soup stores well and can be reheated. The barley may absorb more liquid, so you might need to add a bit more broth or water when reheating.

Conclusion

Beef Barley Soup is a classic, hearty dish that’s perfect for a cozy meal. With tender chunks of beef, flavorful vegetables, and satisfying barley, it’s a wholesome soup that warms you from the inside out. Enjoy making and savoring this delicious soup!

Beef Barley Soup Recipe

Ingredients:

• 1 pound lean beef, such as sirloin or round, cut into small cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 cup pearl barley
• 8 cups beef broth
• 2 cups water
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, brown the beef over medium-high heat until it is nicely browned on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, heat a little bit of oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.
3. Add the beef back to the pot, along with the barley, beef broth, water, tomato paste, bay leaves, thyme, and rosemary. Stir everything together.
4. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 1-1/2 hours or until the beef is tender and the barley is cooked.
5. Season the soup with salt and pepper to taste. Remove the bay leaves, thyme, and rosemary before serving.
6. Serve hot and enjoy this comforting Beef Barley Soup!

Ingredients:

• 1 pound lean beef, such as sirloin or round, cut into small cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 1 cup pearl barley
• 8 cups beef broth
• 2 cups water
• 1 tablespoon tomato paste
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, brown the beef over medium-high heat until it is nicely browned on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, heat a little bit of oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5 minutes.
3. Add the beef back to the pot, along with the barley, beef broth, water, tomato paste, bay leaves, thyme, and rosemary. Stir everything together.
4. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 1-1/2 hours or until the beef is tender and the barley is cooked.
5. Season the soup with salt and pepper to taste. Remove the bay leaves, thyme, and rosemary before serving. Enjoy!