Beef Barley Vegetable Soup
Rich beef broth with hunks of tender meat, chewy barley, and vegetables
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Servings: 4 servings
Calories: 359kcal
Equipment
- 1 large soup pot
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat cut into 1/2-inch pieces
- 1 medium yellow onion medium dice
- 2 medium carrots medium dice
- 1 stalk celery medium dice
- 6 cups beef stock or low-sodium beef broth
- 1/4 cup pearl barley rinsed
- 3 sprigs fresh thyme
- torn fresh basil or Italian parsley leaves for garnish optional
Instructions
- Heat olive oil in a large stock pot over medium-high heat. Add beef and season generously with salt and pepper. Brown evenly, about 8-10 minutes.
- Add onion, carrots and celery and season again with salt and pepper. cook until onions become translucent, about 5 minutes.
- Add stock, barley, and thyme and bring to a boil. Reduce heat to a slow simmer and cook, covered, until meat is tender about an hour.
- Taste and add more salt and pepper if necessary. Remove thyme stems and serve with a sprinkling of herbs if desired.