Description
Warm up with a comforting bowl of beef and barley soup, packed with tender beef, nutritious veggies, and chewy barley. This dish is perfect for chilly nights.
Ingredients
Scale
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 cup pearl barley
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides.
- Add onions, carrots, celery, and garlic; sauté for about 5 minutes until softened.
- Pour in beef broth and add thyme and bay leaf. Bring to a gentle boil.
- Stir in pearl barley; reduce heat to low, cover partially, and simmer for about 45 minutes or until barley is tender.
- Remove the bay leaf, season with salt and pepper to taste, then serve hot.
Notes
- For gluten-free options, substitute barley with quinoa.
- Add spinach or kale for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg