Description
A hearty and healthy beef and barley vegetable soup packed with protein and fiber.
Ingredients
- 1 lb lean beef, cubed
- 1 cup pearl barley
- 4 cups low-sodium beef broth
- 2 cups water
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and brown on all sides, then remove and set aside.
- In the same pot, sauté onions, carrots, celery, and garlic until softened.
- Return beef to the pot and add barley, broth, water, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 45-50 minutes until barley is tender.
- Remove bay leaf, season with salt and pepper, and serve hot.
Notes
- For a richer flavor, sear the beef in batches.
- Store leftovers in the fridge for up to 3 days.
- Freeze in airtight containers for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American