Description
Hearty beef barley soup delivers a comforting symphony of tender meat, earthy grains, and rich broth. Warm spices and slow-simmered vegetables create a rustic masterpiece perfect for chilly evenings when you crave nourishing, soul-warming comfort.
Ingredients
Scale
Meat and Protein:
- 1 lb (454 g) beef stew meat (or chuck roast for slow simmer)
Vegetables:
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
Liquid and Seasoning Ingredients:
- 4 cups (946 ml) beef broth
- 2 cups (473 ml) water (or more as needed for desired consistency)
- 1 can (14.5 oz or 411 g) diced tomatoes
- 2 tablespoons (30 ml) olive oil (for browning the beef)
- 1 cup (180 g) barley (pearled barley is preferred)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 bay leaf (optional)
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium-high temperature, creating a sizzling surface for browning meat.
- Introduce beef stew meat or chuck roast, carefully searing each side until a rich golden-brown crust develops, enhancing flavor complexity.
- Extract the browned meat and reserve for later incorporation.
- Utilize the same pot to sauté chopped onion, carrots, and celery, allowing vegetables to soften and release their aromatic essence for 5-7 minutes.
- Incorporate diced tomatoes with their juices, corn kernels, garlic powder, dried thyme, salt, pepper, and bay leaf into the vegetable mixture.
- Pour beef broth and water into the pot, stirring thoroughly to blend all ingredients and create a harmonious base.
- Escalate heat to trigger a robust boil, preparing the soup for its next transformation.
- Gently introduce barley into the bubbling liquid, ensuring even distribution throughout the soup.
- Reduce heat to a gentle simmer, cover the pot, and allow the soup to develop depth for 45-60 minutes, or until barley becomes tender and the consistency thickens.
- For chuck roast, consider extending cooking time to 2-3 hours, enabling meat to become exceptionally tender and easily shredded.
- Evaluate the soup’s flavor profile, adjusting seasonings as necessary to achieve perfect balance.
- Discard the bay leaf to prevent any bitter undertones.
- Optionally garnish with fresh parsley to add a vibrant, herbaceous finish before serving.
Notes
- Choose well-marbled chuck roast or stew meat for richer flavor and more tender texture in your soup.
- Take time to brown meat properly, creating delicious caramelized edges that boost overall taste profile.
- Cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the soup.
- Watch liquid levels during simmering, adding extra broth if needed to prevent soup from becoming too thick.
- Prep Time: 10 minutes
- Cook Time: 1 hour (or 2-3 hours for chuck roast)
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg