Beef and Barley Soup (Old Fashioned Comfort)
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This Old Fashioned Beef and Barley Soup is a hearty, comforting meal. Tender chunks of beef, nutty pearl barley, and vegetables simmered in a rich, savory broth. No wine needed!
Ingredients
Instructions
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add beef in batches and sear until browned on all sides (3-4 minutes). Remove beef to a plate.
Reduce heat to medium. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add minced garlic and tomato paste. Cook for 1 minute, stirring constantly.
Pour in a splash of beef broth to deglaze the pot, scraping up the browned bits from the bottom.
Return the beef and any juices to the pot. Add the remaining beef broth, soy sauce, thyme, and bay leaves.
Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes to tenderize the beef.
Stir in the rinsed barley. Cover and continue to simmer for another 30-40 minutes, or until barley is soft and beef is tender.
Remove bay leaves. Taste and adjust seasoning with salt and pepper.
Garnish with fresh parsley and serve hot.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 350 kcal
- Sugar Content
- 3g
- Sodium Content
- 850mg
- Fat Content
- 12g
- Saturated Fat Content
- 4g
- Unsaturated Fat Content
- 6g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 32g
- Fiber Content
- 6g
- Protein Content
- 28g
- Cholesterol Content
- 65mg
