Beef Barley Soup
Beef Barley Soup
Yields: 6 servings
Prep time: 20 minutes
Cook time: 2-2.5 hours
Ingredients:
* 1.5 lbs beef chuck, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (14.5 ounce) can beef broth
* 1 cup water
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon black pepper
* 1/2 cup pearl barley, rinsed
* Salt to taste
* Chopped fresh parsley, for garnish
Instructions:
* Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef and brown on all sides. Remove beef from pot and set aside.
* Sauté vegetables: Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
* Combine ingredients: Return beef to the pot. Add diced tomatoes, beef broth, water, thyme, rosemary, pepper, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until beef is very tender.
* Add barley: Stir in barley and cook for an additional 30 minutes, or until barley is tender.
* Serve: Ladle soup into bowls and garnish with chopped parsley. Serve hot.
Tips:
* For a richer flavor, use beef broth instead of water.
* You can add other vegetables to your soup, such as potatoes, mushrooms, or peas.
* Serve Beef Barley Soup with crusty bread or a side salad.
Enjoy your warm and comforting Beef Barley Soup!
