Description
A hearty and nutritious beef barley soup that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, diced
- 1 cup barley, rinsed
- 6 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Return the browned beef to the pot. Stir in the rinsed barley, beef broth, diced tomatoes, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beef is tender and the barley is cooked.
- If using, stir in the fresh spinach during the last 5 minutes of cooking until wilted.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a thicker soup, reduce the amount of broth by 1 cup.
- You can also add other vegetables like potatoes or green beans for extra nutrition.
- For a vegetarian version, substitute beef with mushrooms and use vegetable broth instead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg