Beef and Barley Soup
This beef and barley soup is cozy, comforting, and hearty. Perfect to warm you up on those chillier nights!
Servings 8 people
Ingredients
- 1 tbsp vegetable oil
- 1 lb lean ground beef
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 4 large carrots peeled and chopped into bite-sized pieces
- 2 stalks celery chopped into bite-sized pieces
- 1/2 cup pearled barley
- 8 cups beef broth
- 1 bay leaf
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Heat vegetable oil in stock pot over medium heat. Add ground beef and brown until cooked through, about 2-3 minutes.
- To browned beef, add garlic and saute until fragrant (about 30 seconds).
- Add onion, carrots, and celery and saute until slightly softened (about 5-7 minutes).
- Add barley, beef broth, bay leaf, dried parsley, thyme, salt, and ground black pepper, and bring to a boil.
- Cover, reduce heat to low, and simmer until barley is softened (about 30 minutes).
- Remove bay leaf, portion into individual bowls and serve!
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- Serve with a piece of crusty bread, cheese and crackers, or your favorite soup accompaniment.
- Experiment by adding some zucchini, kale, or your favorite veggie.
- Sub out the barley with your favorite whole grain like farro, bulgur, or brown rice to change things up!