This Hearty Beef and Barley Soup is a classic, comforting dish perfect for any season. Packed with tender beef, nutritious barley, and a medley of vegetables, it's a wholesome meal that's both satisfying and delicious. Ideal for family dinners, this soup is also great for meal prep as it stores and reheats well.
1lbbeef chuck or brisketcut into bite-sized pieces
1cuppearl barleyrinsed
1large oniondiced
2carrotspeeled and diced
2celery stalksdiced
3clovesgarlicminced
6cupsbeef brothor vegetable broth for a vegetarian version
1can14.5 oz diced tomatoes, with juice
1teaspoondried thyme
2bay leaves
Salt and pepperto taste
2tablespoonsolive oil
Fresh parsleychopped (for garnish)
Instructions
Prepare the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
Combine Ingredients: Return the beef to the pot. Add the barley, beef broth, diced tomatoes with their juice, thyme, and bay leaves. Stir to combine.
Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1 hour or until the barley is tender and the beef is cooked through.
Final Touches: Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad.
Note: For a vegetarian version, substitute the beef with mushrooms or beans and use vegetable broth instead of beef broth.
Notes
For a thicker soup, allow it to simmer uncovered for an additional 10-15 minutes.
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
For a gluten-free version, substitute barley with quinoa or certified gluten-free barley.
Vegetarians can replace beef with mushrooms or beans and use vegetable broth.