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Beef Barley Soup

A comforting and hearty beef barley soup that simmers into a thick and cozy dish, perfect for any chaotic day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.5 pounds beef cut into 1-inch pieces Chuck roast is recommended for tenderness.
  • 1 tablespoon oil for browning
  • 1 large onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth, low sodium if possible
  • 1 cup pearl barley, rinsed
  • 1 tablespoon tomato paste Adds richness.
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 leaf bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish, optional

Method
 

Preparation
  1. Heat oil in a large pot over medium-high. Pat the beef dry and season with salt and pepper. Brown in batches until you see deep brown bits.
  2. Reduce heat to medium. Add onion, carrots, and celery with a pinch of salt. Cook for 5 to 7 minutes until softened, then stir in garlic for 30 seconds.
  3. Stir in tomato paste and cook for 1 minute to deepen the flavor. Scrape up any browned bits on the bottom with a splash of broth.
Cooking
  1. Add the browned beef, remaining broth, thyme, bay leaf, and barley. Bring to a gentle boil, then lower to a simmer. Cover and cook for 45 to 60 minutes, stirring occasionally.
  2. Taste and add more salt and pepper as needed. If the soup is thicker than you like, stir in a bit more broth or water.
  3. Remove the bay leaf and sprinkle with chopped parsley. Ladle into bowls and serve.

Notes

This soup reheats well and can be frozen. For best texture, cook barley slightly shy of tender if freezing. Add fresh or extra broth when reheating.