American · Dinner
Beef Barley Soup
A hearty American soup of browned beef chuck cubes simmered with pearl barley, carrot, celery, onion and mushroom in beef and tomato broth. Thyme and bay leaf season the pot as barley thickens the liquid to a spoon-coating consistency. Finished with fresh parsley and served hot.
$5
20 minsPrep
95 minsCook
115 minsTotal
EasyLevel
Nutrition per serving
540Calories
45.2gProtein
16.8gFat
56.8gCarbs
6.4gSugar
11.6gFiber
2436mgSodium
135mgChol
4.8gSat Fat
892mgPotassium
78mgCalcium
4.2mgIron
1.8mcgVitamin B12
6.3mgVitamin C
protein-rich
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Cube beef chuck, dice carrot, celery and onion, slice mushrooms and mince garlic so everything is ready before cooking.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown beef cubes 5 to 6 minutes until deep crust forms on all sides.
3
Sauté
Add onion, carrot, celery and mushrooms and cook over medium heat 6 minutes until onion turns translucent and mushrooms release and reabsorb their liquid.
4
Simmer
Stir in garlic and tomato paste, cook 2 minutes, then pour in beef stock, add barley, bay leaf and thyme and simmer covered on low 80 minutes until beef is tender.
5
Plate
Season with salt and pepper, discard bay leaf, ladle into a bowl and scatter chopped parsley over the top before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 2/3 cup130g pearl barley
- 22 small carrot (120g)
- 22 celery stalk (100g)
- 11 small onion (120g)
- 4 oz110g mushroom
- 4 cloves4 cloves garlic
- 2 tbsp30ml olive oil
- 2 tbsp30g tomato paste
- 5 cups1200ml beef stock
- 22 bay leaf
- 1 tsp1 tsp dried thyme
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
