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
