Description
A thick, hearty soup loaded with tender beef and wholesome barley, ready in just 45 minutes.
Ingredients
Scale
- 1 lb (450g) beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup (200g) pearl barley, rinsed
- 6 cups (1.5L) beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium-high heat. Add beef stew meat and brown on all sides, about 5-7 minutes.
- Remove beef from the pot and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes until the vegetables are softened.
- Return the beef to the pot. Add the rinsed pearl barley, beef broth, thyme, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the barley is tender and the beef is cooked through.
- If using, stir in the chopped spinach or kale during the last 5 minutes of cooking.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For extra flavor, you can add a splash of Worcestershire sauce to the broth.
- Feel free to add other vegetables like potatoes or peas according to your preference.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
Keywords: beef barley soup, hearty soup, quick beef soup, warming soup recipe, easy soup recipe, comfort food, 45-minute soup