Beef Barley Soup
A rich and heart beef barley soup packed with vegetables. A complete and comforting meal in a bowl.
Servings: 4 quarts
Calories: 205kcal
Ingredients
- 1 lb beef stew meat
- 4 carrots peeled and thinly sliced
- 3 stalks celery thinly sliced
- 2 medium onions finely diced
- 3 cloves garlic minced
- 1 tbsp flour
- 14.5 oz can diced tomatoes
- 6 cups beef broth or stock 48 oz
- 1 c. frozen peas
- 1/2 c. pearled barley
- 2 bay leaves
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp fresh parsley chopped (optional)
Instructions
- In a medium to large stock pot, heat olive oil over medium-high heat.
- Add beef and sear on all sides. Season with half of the salt and pepper.
- When beef has a good sear on all sides, remove from pot and set aside.
- Add onions and cook for 2 - 3 minutes.
- Add celery, carrots and garlic, season with remaining salt and pepper. Cook until softened (about 6-8 minutes).
- Sprinkle flour over the vegetables and stir to coat.
- Let flour cook out for a few minutes, then add beef back into the pot and pour in the beef broth/stock.
- Add remaining ingredients and let soup simmer until barley is cooked (about 45 minutes).
- Add chopped fresh parsley, if desired.
- Check for seasoning and adjust if necessary.
Notes
If you like a lot of broth, add up to 8 cups of broth to the soup.
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 15g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 1185mg | Fiber: 4g | Sugar: 5g