Easy Beef Barley Soup

With a wonderful fall chill in the air, I couldn’t wait to make a warm and comforting soup. I decided to make a lightened up Beef Barley Soup that is an easy, one-dish weeknight meal. I used a very lean cut of beef to keep the fat and calories down and added loads of tasty vegetables along with hearty pearled barley. This soup can all be made in one pot and is full of rich flavor. I used sprigs of fresh thyme, bay leaves and fresh parsley to flavor the soup — you will enjoy the fragrant aroma of fresh herbs that fills your kitchen as the soup simmers on your stove. My Easy Beef Barley Soup is delicious on its own, or with a side of crusty bread. 

Easy Beef Barley Soup

Ingredients
1 lb lean beef round stew meat
1 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 cup carrots, diced
1 cup yellow onions, finely chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
7 cups beef broth
2 bay leaves
2 sprigs fresh thyme leaves
2/3 cup pearled barley, dry
1/4 cup fresh parsley, chopped

Directions
Heat 1 tablespoon of olive oil in a Dutch Oven or large pot. Add the beef, 1 teaspoon salt, and 1/2 teaspoon ground pepper and cook over medium-high heat, stirring occasionally, for about 5-7 minutes until browned.

Add the carrots, onion, celery, garlic and 1 tablespoon of olive oil to the pot and cook over medium heat, stirring occasionally, for 5-7 minutes, until the vegetables start to soften. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Next, add the broth, 1 teaspoon of salt, and 1 teaspoon of ground pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 2 hours or until meat is softened. Discard the thyme bundle and the bay leaves.

Add pearled barley and bring to a boil.

Lower the heat, cover, and simmer for an additional 30 minutes or until the barley is tender. You may need to add more water or broth at this point if the soup thickens too much since the barley absorbs a lot of water. Add fresh parsley just before serving.

Easy Beef Barley Soup

 

Author:

Janelle

Recipe type: Main

Cuisine: American

Serves: 4

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

Print

 

A hearty and comforting homemade beef barley soup.

Ingredients

• 1 lb lean beef round stew meat
• 1 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup carrots, diced
• 1 cup yellow onions, finely chopped
• ½ cup celery, chopped
• 2 cloves garlic, chopped
• 7 cups beef broth
• 2 bay leaves
• 2 sprigs fresh thyme leaves
• ⅔ cup pearled barley, dry
• ¼ cup fresh parsley, chopped

Instructions

1. Heat 1 tablespoon of olive oil in a Dutch Oven or large pot. Add the beef, 1 teaspoon salt, and ½ teaspoon ground pepper and cook over medium-high heat, stirring occasionally, for about 5-7 minutes until browned.
2. Add the carrots, onion, celery, garlic and 1 tablespoon of olive oil to the pot and cook over medium heat, stirring occasionally, for 5-7 minutes, until the vegetables start to soften. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Next, add the broth, 1 teaspoon of salt, and 1 teaspoon of ground pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 2 hours or until meat is softened. Discard the thyme bundle and the bay leaves.
3. Add pearled barley and bring to a boil.
4. Lower the heat, cover, and simmer for an additional 30 minutes or until the barley is tender. You may need to add more water or broth at this point if the soup thickens too much since the barley absorbs a lot of water. Add fresh parsley just before serving.

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