Description
A hearty beef barley soup packed with vegetables and flavor.
Ingredients
Scale
- 1 lb beef stew meat, cubed
- 1/2 cup barley
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, brown the beef over medium heat.
- Add onion, carrots, celery, and garlic. Cook until vegetables soften.
- Stir in barley, beef broth, tomatoes, bay leaves, and thyme.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Season with salt and pepper. Remove bay leaves before serving.
Notes
- For a thicker soup, reduce broth.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze portions for later use.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: beef barley soup