Description
A hearty and filling soup with tender beef, vegetables, and chewy barley.
Ingredients
Scale
- 1 pound beef stew meat, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 cup pearl barley, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 cup frozen peas
Instructions
- Pat the beef dry with paper towels and season with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides. Remove beef and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Return the beef to the pot. Add beef broth, barley, diced tomatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender and barley is cooked.
- Stir in frozen peas and cook for 5 minutes more until heated through.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, you can mash some of the cooked vegetables against the side of the pot.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: vegetable beef barley soup, beef soup, barley soup, hearty soup, comfort food, easy soup recipe