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Beef Barley Soup

A hearty and soul warming soup filled with veggies, tender meat and pearl barley. Crockpot and freezer friendly so make a double batch and save for later
Course Soup
Cuisine American
Author Mila Furman

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 pound Beef chopped into cubes I use the cut that says pot roast on the label
  • 1 whole Large Onion Medium Diced
  • 4 cloves Garlic grated on microplaner
  • 2 whole Carrots cut into rounds or half moons for the larger ones
  • 3 Celery hearts cut into half moons
  • 1 tbsp garlic powder
  • 1 teaspoon Sea Salt or To Taste
  • Ground Black Pepper To Taste
  • 8 cups Beef Stock
  • ½ cups Pearl Barley
  • 2 stems of fresh Thyme or 1 tsp dried thyme
  • 1 whole dry bay leaf I find this adds such a delicious and hearty flavor to the soup
  • 1 can Diced Tomatoes 14.5 Oz. Size

Instructions

  1. Heat a large stock pot over medium high heat.
  2. Add the olive oil.
  3. Brown the beef cubes in the oil until nice and golden brown, that will add a lot flavor to your soup.
  4. Add the onions, garlic, carrots, celery and thyme. Sweat over medium heat covered with a lid for about 7 minutes. You do not want the veggies brown.
  5. Add in all remaining ingredients except the tomatoes.
  6. Reduce heat to a simmer and cook partially covered for 1 hour. If the soup gets too thick, thin it with some stock or boiling water.
  7. Add tomatoes and cook for 15 minutes. Taste for seasoning and enjoy.
  8. CROCKPOT OPTION
  9. Heat a large stock pot over medium high heat.
  10. Add the olive oil.
  11. Brown the beef cubes in the oil until nice and golden brown, that will add a lot flavor to your soup.
  12. Add the onions, garlic, carrots, celery and thyme. Sweat over medium heat covered with a lid for about 7 minutes. You do not want the veggies brown.
  13. Place meat mixture along with stock, seasoning and bay leaves into crock pot.
  14. Mix until combined and put the lid on.
  15. Cook on high setting for 4-6 hours or on low setting for 8-10 hours, until meat is cooked and vegetables are tender.
  16. About 30 minutes before soup is done add barley and stir it in. Cook until barley is tender.