PREP TIME: 15 MINS | COOK TIME: 1 HR 30 MINS | TOTAL TIME: 1 HR 45 MINS | SERVINGS: 6
This beef barley soup is incredibly delicious, easy to make, and super filling. It’s a hearty soup made with just eight ingredients and ready in no time. It’s the perfect meal to cater to the entire family!
I always love an easy recipe that guarantees the best and restaurant-quality meal like this hearty beef barley soup. Winter is here, and my family is excited about their favourite soup. I am sure to make this rich, flavorful, and healthy every single week. I want this soup thick with a stew-like consistency. If you want to thin the soup out, that is okay, too. Just add a little more broth to it. If desired, you can either use beef or chicken broth and expect a superb result!
INGREDIENTS
3 tablespoons olive oil
1 ½ pounds boneless chuck roast, cut into small cubes
4 medium carrots, peeled and diced
3 garlic cloves (minced)
1 large onion, peeled and diced
8 c. beef or chicken broth
2 tablespoons tomato paste
1 teaspoon dried thyme
salt and pepper to taste
1 c. pearl barley (or hulled barley)
How to make Hearty Beef Barley Soup
Step 1: Add the olive oil to a hot large pot over high heat. Cook for approximately 10 minutes, stirring often until the beef begins to brown and the liquids have evaporated.
Step 2: Adjust the heat to medium, then add the onion to the pot along with the carrots and garlic. Continue to cook for additional 5 minutes.
Step 3: To the pot, add the tomato paste, thyme, salt, and pepper. Mix well until combined, then add the barley and beef or chicken broth. Then, adjust the heat to medium-low. Cook further until the beef is very tender. This takes another 1 ½ hours.
Note:
To thin out the soup a little more, you can add extra broth.
NUTRITION FACTS:
Calories: 414kcal, Carbohydrates: 33g, Protein: 26g, Fat: 21g, Saturated Fat: 7g, Cholesterol: 78mg, Sodium: 166mg, Potassium: 687mg, Fiber: 7g, Sugar: 4g, Vitamin A: 6890IU, Vitamin C: 5mg, Calcium: 54mg, Iron: 4mg
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds boneless chuck roast, cut into small cubes
- 4 medium carrots, peeled and diced
- 3 garlic cloves (minced)
- 1 large onion, peeled and diced
- 8 c. beef or chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 c. pearl barley (or hulled barley)
Instructions
Step 1: Add the olive oil to a hot large pot over high heat. Cook for approximately 10 minutes, stirring often until the beef begins to brown and the liquids have evaporated.
Step 2: Adjust the heat to medium, then add the onion to the pot along with the carrots and garlic. Continue to cook for additional 5 minutes.
Step 3: To the pot, add the tomato paste, thyme, salt, and pepper. Mix well until combined, then add the barley and beef or chicken broth. Then, adjust the heat to medium-low. Cook further until the beef is very tender. This takes another 1 ½ hours.
Notes
To thin out the soup a little more, you can add extra broth.
