Beef and Barley Soup
This hearty soup is a meal in a bowl! It's the perfect way to warm up on a chilly day.
Ingredients
- 1½ -2 lbs beef, cut into small 1-inch cubes (I usually use beef shank or sirloin)
- 2 tbsp canola oil
- 1 large onion, diced
- 3 large carrots, diced
- 2-3 ribs celery, diced
- ⅔ to ¾ cup pearl barley (Use less if you prefer a "soupier" soup; use more if you prefer a thicker, stew-like soup)
- 8 cups reduced sodium broth (I use 4 cups beef broth plus 4 cups chicken broth)
- ¼ tsp dried thyme
- 1 bay leaf
- salt and pepper, to taste
Instructions
- Season beef with salt and pepper.
- In a large stock pot or Dutch oven, heat oil over medium-high heat. Add onions and sauté for a few minutes until soft.
- Add carrots and celery. Cook for about 5 minutes or until the vegetables have softened.
- Add beef and cook, stirring occasionally until beef is slightly brown on all sides.
- Stir in barley and thyme. Pour in the broth.
- Cover and bring soup to boil. Keep covered and reduce to simmer for about 40-45 minutes until barley is tender.
Notes
Sue, could I switch out pearl barley with potbarley inches recipe?
Hi Kathy! Yes, you could definitely use pot barley instead of pearl barley. Extend the cooking time and check for tenderness as pot barley does take a bit longer to cook. I hope you enjoy the recipe!