Beef Barley Soup Recipe
Make beef barley soup with tender beef, pearl barley and vegetables. Get tips for browning, barley doneness and keeping the broth spoonable.
Servings 6 servings
Calories 420kcal
Equipment
- Large pot
- Slow Cooker
- Instant Pot
Ingredients
Beef
- 2 pounds boneless beef chuck roast
Vegetables
- 2 medium onions chopped
- 3 cloves garlic minced
- 2 medium carrots chopped
- 2 stalks celery chopped
- 2 medium turnips chopped
Broth and Seasonings
- 2 quarts low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
Instructions
- Brown the beef: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
- Cook the vegetables: Reduce the heat to medium and add the chopped onions, garlic, carrots, celery, and turnips to the pot. Cook until the vegetables are tender, about 10 minutes.
- Add the barley and broth: Add the pearl barley, chicken broth, salt, black pepper, and thyme to the pot. Stir to combine.
- Return the beef to the pot: Add the browned beef back to the pot and bring the mixture to a boil.
- Simmer the soup: Reduce the heat to low and simmer the soup, covered, for 1-2 hours, or until the beef is tender and the barley is cooked.
- Stir in Worcestershire sauce: Stir in the Worcestershire sauce and continue to simmer for an additional 10 minutes.
- Serve: Serve the soup hot, garnished with fresh herbs if desired.
Notes
Nutritional information:
- Calories: 420
- Protein: 25g
- Carbohydrates: 25g
- Fat: 24g
- Saturated fat: 8g
- Cholesterol: 60mg
- Sodium: 400mg
- Potassium: 800mg
- Fiber: 4g
- Sugar: 2g