Description
A comforting and nutritious beef soup with barley and fresh vegetables, perfect for cold days.
Ingredients
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 cup pearl barley
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides.
- Add onions, carrots, celery, and garlic; sauté for about 5 minutes until softened.
- Pour in beef broth and add thyme and bay leaf. Bring to a gentle boil.
- Stir in pearl barley; reduce heat to low, cover partially, and simmer for about 45 minutes or until barley is tender.
- Remove the bay leaf, season with salt and pepper to taste, then serve hot.
Notes
Serve hot with warm bread or a side salad. Great for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American