Hearty Beef and Barley Soup
A comforting and nutritious soup made with tender beef, pearl barley, vibrant vegetables, and a fragrant broth, perfect for meal prep and family dinners.
Ingredients
Main Ingredients
- 1 lb beef chuck roast, cut into 1-inch cubes This cut is perfect for slow cooking and becomes incredibly tender.
- 1 cup pearl barley Provides a chewy texture and nutty flavor.
- 2 medium carrots, chopped Adds natural sweetness and vibrant color.
- 2 stalks celery, chopped Contributes a fresh crunch and aromatic base.
- 1 medium onion, diced Releases savory flavors as it cooks.
- 3 cloves garlic, minced Offers strong, aromatic depth.
- 6 cups low-sodium beef broth For a rich, flavorful foundation.
- 1 tsp dried thyme Provides an earthy note.
- 1 leaf bay leaf Enhances the overall flavor profile.
- to taste salt and pepper For seasoning and depth.
- 2 tsp olive oil Used for searing the beef.
Instructions
Preparation
- Begin by heating 2 teaspoons of olive oil in a large pot over medium-high heat.
- Once the oil is shimmering, add the beef chuck roast and sear until browned on all sides.
- Add the diced onion, chopped carrots, chopped celery, and minced garlic into the pot, and sauté for about 5 minutes until softened.
Cooking
- Pour in the low-sodium beef broth and add dried thyme and the bay leaf. Bring to a gentle boil.
- Stir in the pearl barley, reduce the heat to low, and cover partially. Allow to simmer for about 45 minutes or until the barley is tender.
Serving
- Remove the bay leaf, season with salt and pepper to taste, and serve hot.
Notes
Feel free to substitute the beef with other proteins like diced chicken or turkey. Extra vegetables like peas or corn can be added for additional nutrition. The soup can be made ahead and stored in the fridge or frozen for later use.