Description
A hearty beef barley soup perfect for cold days.
Ingredients
Scale
- 1 pound stewing meat (cut up small)
- 2–3 tablespoons olive oil
- ½ cup white onion (finely diced)
- 1 tablespoon minced garlic
- 1–2 teaspoons Italian seasoning
- 1 (15 ounce) can diced tomatoes
- 6–7 cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ cup celery (chopped)
- 1 large Russet potato (peeled and cut into ½-inch cubes)
- 1 cup frozen vegetables
- ⅔ cup barley
- to taste salt and pepper
Instructions
- Season the beef with salt and pepper.
- Heat the olive oil in the bottom of a large soup pot, then add in the beef and white onion, frying until the beef is browned on all sides and the onion has softened.
- Add the garlic and cook for about 1 minute, until browned and fragrant. Add in the Italian seasoning and heat for another 30 seconds.
- Pour some of the beef broth into the bottom of the pan and deglaze the bottom.
- Add in the rest of the broth, then the canned tomatoes, and Worcestershire sauce to the pot.
- Bring to a low simmer, then reduce the heat and cover.
- Cook for 20 minutes until the beef starts to become tender.
- Add in the barley.
- Add in the potatoes and celery and cook for another 15 minutes until the potatoes are tender.
- Stir in the frozen vegetables and cook for 10 minutes more until the barley and the veggies are tender.
- Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- Garnish with fresh parsley and serve.
Notes
- For a thicker soup, reduce the amount of broth.
- This soup can be made ahead and freezes well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg