Description
A hearty and comforting Beef Barley Soup recipe that is perfect for a chilly day. Tender stewing beef, barley, and vegetables simmered in a flavorful beef broth make this soup a satisfying meal.
Ingredients
Units
Scale
Main Ingredients:
- 1 pound stewing beef
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil (or more if needed)
Vegetables and Seasonings:
- 1 large onion (chopped)
- 1 large carrot (peeled and chopped)
- 2 stalks celery (cleaned and chopped)
- 3 cloves garlic (minced)
- 1 tablespoon oregano (fresh, chopped (or 1 tsp dried oregano))
- 3 tablespoons tomato paste
Liquid and Grains:
- 4 cups beef broth (low sodium)
- 3 cups water
- 3/4 cup barley (I used pearl barley, see notes)
- 1 tablespoon parsley (fresh, chopped)
Instructions
- Coat beef: Season beef with salt and pepper, then coat in flour.
- Brown beef: In a large pot, heat olive oil and brown beef on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, sauté onion, carrot, celery, and garlic until softened.
- Add seasonings and liquids: Stir in oregano and tomato paste. Add beef broth, water, barley, and browned beef. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for about 1 hour until beef is tender and barley is cooked.
- Finish and serve: Stir in parsley, adjust seasoning if needed, and serve hot.
Notes
- You can use quick-cooking barley for a faster cooking time.
- Feel free to add more vegetables like peas or potatoes for extra nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 50 mg