Description
Hearty Beef and Barley Soup is a comforting and nutritious dish perfect for cold days, packed with tender beef, wholesome barley, and fresh vegetables.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup barley, rinsed
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the sliced carrots and celery to the pot, cooking for another 3-4 minutes until they begin to soften.
- Return the browned beef to the pot. Stir in the rinsed barley, beef broth, diced tomatoes, thyme, and rosemary. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked.
- If using, stir in the fresh spinach during the last 5 minutes of cooking until wilted. Adjust seasoning if necessary before serving.
Notes
- For a thicker soup, you can blend a portion of the soup and stir it back in.
- Substitute the beef with chicken or turkey for a lighter version, and use chicken broth instead of beef broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg