Beef Barley Soup is a hearty, comforting dish that combines tender chunks of beef, wholesome barley, and a variety of vegetables in a savory broth. The barley adds a nutty texture while soaking up the rich flavors from the beef and broth. This soup is not only filling but also packed with nutrients, making it a great option for a family meal. It’s easy to prepare and perfect for a cold day, as it’s both satisfying and nutritious.
Ingredients:
- 1 tablespoon olive oil
- 1 pound beef stew meat (cut into small cubes)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 cups beef broth
- 1/2 cup pearl barley (rinsed)
- 1 can (14.5 oz) diced tomatoes (with juice)
- Salt and pepper to taste
- 2 cups fresh spinach or kale (optional, for added greens)
- Fresh parsley (for garnish)

Instructions:
- Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown it on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the seasonings: Stir in the bay leaf, thyme, rosemary, salt, and pepper. Mix well to coat the vegetables in the seasonings.
- Add broth and barley: Return the browned beef to the pot. Pour in the beef broth, diced tomatoes with juice, and pearl barley. Stir to combine and bring the soup to a boil.
- Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for 45-60 minutes, or until the beef is tender and the barley is cooked through. Stir occasionally and check the consistency of the soup; if it gets too thick, you can add more broth or water to reach your desired consistency.
- Finish with greens (optional): If using spinach or kale, add it during the last 5-10 minutes of cooking to allow it to wilt and become tender.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
Nutrition (per serving, assuming 6 servings):
- Calories: 350 kcal
- Protein: 30 g
- Fat: 12 g
- Saturated fat: 4 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Sugars: 7 g
- Cholesterol: 70 mg
- Sodium: 800 mg
- Potassium: 800 mg
Note:
For a quicker version, you can use pre-cooked or leftover beef and reduce the simmering time. You can also adjust the vegetables based on your preferences—adding mushrooms, parsnips, or peas is a great way to customize this soup. Leftovers keep well in the fridge for 3-4 days and can be frozen for up to 3 months. This soup is great with a side of crusty bread or a simple green salad.