Beef barley soup
A rich and heart beef barley soup packed with vegetables. A complete and comforting meal in a bowl.
Servings: 12 servings
Calories: 139kcal
Ingredients
- 1 pound beef stew meat cut into 1 inch pieces
- 4 carrots peeled and thinly sliced
- 3 stalks celery thinly sliced
- 2 medium onions finely diced
- 3 cloves garlic minced
- 1 tablespoon flour
- 14.5 ounce can diced tomatoes
- 6 cups beef broth or stock 48 oz
- 1 cup frozen peas
- 1/2 cup pearled barley
- 2 bay leaves
- 1 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh Italian (flat leaf) 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 6 - 7 minutes, until almost translucent.
- 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.
- To store leftover soup: Place in an airtight container and store in the fridge for up to 5 days, or the freezer for up to 3 months.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 15g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 740mg | Potassium: 606mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3858IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg