Description
This Beef and Barley Soup is a hearty, flavorful dish that combines tender beef with wholesome barley and vegetables. Perfect for a comforting meal, this soup is packed with nutrients, ideal for cold weather or a nutritious weeknight dinner.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes.
- Add the chopped onion, carrots, celery, and minced garlic. Sauté for another 5 minutes, until the vegetables are softened.
- Pour in the beef broth and bring the mixture to a boil. Stir in the pearl barley, dried thyme, and bay leaf.
- Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the barley is tender.
- Season with salt and pepper to taste. Stir in the chopped spinach or kale and cook until it wilts.
- Remove the bay leaf before serving. Garnish with fresh parsley.
Notes
- For added flavor, you can sear the beef in batches to get a deep caramelization.
- If you prefer a thicker soup, reduce the broth or simmer uncovered for the last 10 minutes.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sodium: 750mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 45mg