Hearty Beef Barley Soup (Printable Version)
Comforting mix of beef, pearl barley, and fresh vegetables simmered slowly in a rich broth.
# What You'll Need:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 onion, chopped
03 -
1 clove garlic, minced
04 -
2 medium carrots, sliced
05 -
1 rib celery, sliced
→ Main Ingredients
06 -
300 grams cooked beef, chopped
07 -
1.42 liters reduced sodium beef broth
08 -
410 grams canned petite diced tomatoes with juices (1 can)
09 -
½ green bell pepper, diced
10 -
100 grams pearl barley
11 -
1 packet beef gravy mix
→ Seasonings & Herbs
12 -
1 tablespoon Worcestershire sauce
13 -
¼ teaspoon dried thyme leaves
14 -
1 bay leaf
15 -
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
16 -
Salt and black pepper to taste
→ Optional
17 -
2 tablespoons red wine (optional)
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened and fragrant, approximately 3 to 5 minutes.
02 -
Add sliced carrots, celery, chopped cooked beef, beef broth, diced tomatoes with juices, diced green bell pepper, pearl barley, beef gravy mix, Worcestershire sauce, dried thyme, bay leaf, and optional red wine. Stir well to combine all components.
03 -
Increase heat to bring the mixture to a boil. Then reduce heat to low, cover, and let simmer gently for 40 to 50 minutes, until pearl barley is tender and thoroughly cooked.
04 -
Remove bay leaf. Season with salt and black pepper according to taste. Stir in fresh or dried parsley. Serve hot in bowls.
# Additional Notes:
01 -
For enhanced flavor, allow the soup to rest for 10 minutes before serving to let the ingredients meld.