Description
A warm and comforting soup packed with tender beef, wholesome barley, and fresh vegetables. Perfect for chilly days, this hearty soup is rich in flavor and easy to prepare.
Ingredients
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1 tablespoon canola oil
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1 pound beef top round steak, cut into 1/2-inch cubes
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3 cans (14-1/2 ounces each) beef broth
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2 cups water
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1/3 cup medium pearl barley
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3/4 teaspoon salt
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1/8 teaspoon pepper
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1 cup chopped carrots
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1/2 cup chopped celery
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1/4 cup chopped onion
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3 tablespoons minced fresh parsley
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1 cup frozen peas
Instructions
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Heat the canola oil in a large pot over medium-high heat.
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Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
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Stir in the chopped onion, carrots, and celery; cook for 3-4 minutes until softened.
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Pour in the beef broth and water, then add the pearl barley.
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Season with salt and pepper, then bring to a boil.
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Reduce heat, cover, and simmer for about 1 hour or until the beef and barley are tender.
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Stir in the frozen peas and cook for another 5 minutes.
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Remove from heat and stir in the fresh parsley.
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Serve hot.
Notes
You can substitute pearl barley with hulled barley for a chewier texture (adjust cooking time accordingly).
For a thicker soup, let it simmer uncovered for the last 10 minutes.
Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Simmering / Stove-top
- Cuisine: American / Comfort Food
Keywords: beef soup, barley soup, hearty soup, comfort food, easy dinner