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Beef Barley Soup

A comforting bowl of Beef Barley Soup, packed with tender beef, nutritious barley, and vibrant vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef chuck, cut into chunks
  • 1 cup barley
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 2 tablespoons olive oil

Method
 

Preparation
  1. In a large pot, heat olive oil over medium-high heat.
  2. Add the beef chunks and brown them on all sides.
  3. Toss in the onion, carrots, and celery. Sauté until the veggies soften.
  4. Stir in the garlic and cook until fragrant.
  5. Add in the beef broth, barley, and thyme. Season with salt and pepper.
Cooking
  1. Bring the soup to a boil, then reduce heat and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked.

Notes

Serve this soup hot, garnished with fresh herbs and crusty bread. It can be stored in the fridge for up to three days or frozen for about three months. Add a splash of red wine for depth or try quinoa instead of barley for a gluten-free option.