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Beef Barley Soup

Beef Barley Soup is a hearty, old-fashioned soup loaded with tender beef, wholesome barley, and a medley of vegetables. Slowly simmered in a savory broth, it’s rich in flavor and perfect for warming up on a cold evening. This soup is filling enough to serve as a complete dinner with just some crusty bread on the side.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 2 tbsp olive oil
  • 1 1/2 lbs beef chuck cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium onion chopped
  • 3 carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 8 cups beef broth
  • 1 cup pearl barley rinsed
  • 1 cup diced tomatoes canned or fresh
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 tsp paprika
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
  2. In the same pot, add onion, carrots, celery, and garlic. Cook 5 minutes until softened.
  3. Return beef to the pot. Stir in beef broth, barley, tomatoes, bay leaves, thyme, and paprika.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours until beef and barley are tender.
  5. Remove bay leaves, adjust seasoning to taste, and garnish with fresh parsley.
  6. Serve hot with crusty bread.

Nutrition Facts (per serving)

Calories: 420kcalCarbohydrates: 38gProtein: 32gFat: 14g

Notes

This soup tastes even better the next day after the flavors meld.
For a shortcut, use leftover roast beef instead of raw beef.
Add mushrooms or potatoes for extra heartiness.

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