Beef and Barley Soup

beef-barley-soup
Photo by Charles Masters
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  • Serves 4 (makes 8 cups)
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 376 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 48 mg
    • Sodium 741 mg
    • Protein 32 g
    • Carbohydrate 31 g
    • Sugar 6 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 59 mg
  • September 2012

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1pound beef chuck, cut into 1-inch cubes
  3. Check kosher salt and black pepper
  4. Check 1 medium onion, coarsely chopped
  5. Check 2 carrots, coarsely chopped
  6. Check 2 stalks celery, cut into 1/2-inch pieces
  7. Check 2 cloves garlic, chopped
  8. Check 2 14.5-ounce cans low-sodium beef broth
  9. Check 1 14.5-ounce can diced tomatoes
  10. Check 1/2cup pearl barley
  11. Check 1 bay leaf
  12. Check 2 sprigs fresh thyme
  13. Check 1tablespoon chopped fresh flat-leaf parsley

Directions

  1. Heat the oil in a large pot over medium-high heat. Season the beef with ½ teaspoon salt and ¼ teaspoon pepper. Working in 2 batches, cook the beef, turning often, until browned, 4 to 6 minutes; transfer to a plate.
  2. Add the onion, carrots, celery, and garlic to the pot and cook, stirring often, until beginning to soften, 4 to 6 minutes.
  3. Add the broth, tomatoes (with their juices), barley, bay leaf, thyme, 4 cups water, ¼ teaspoon each salt and pepper, and the browned beef (along with any accumulated juices). Bring to a boil, reduce heat, and simmer, covered, until the beef is tender, 1 hour to 1 hour, 15 minutes.
  4. Adjust the consistency of the soup with more broth or water if desired. Stir in the parsley.