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–+ servings
Beef & Barley Soup

Ultimate Beef & Barley Soup for Cozy Comfort Nights

This beef & barley soup offers hearty warmth and rich flavors, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 bowls
Course: SOUPS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Chuck Roast Can substitute with beef shank or brisket
  • 1 teaspoon Kosher Salt Adjust if using different salts
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with canola or vegetable oil
  • 1 medium Yellow Onion White or red onions are alternatives
  • 2 medium Carrots Can swap with any root vegetable
  • 2 stalks Celery Leeks or fennel may be substituted
  • 3 cloves Garlic Can replace with garlic powder
  • 2 tablespoons Tomato Paste Substitute with crushed tomatoes if desired
  • 1 cube Beef Bouillon Use homemade beef stock as alternative
  • 1 teaspoon Fresh Thyme Use half amount if substituting with dried thyme
  • 6 cups Beef Stock Vegetable stock can be used for lighter taste
  • 1 tablespoon Low-Sodium Soy Sauce Tamari suits gluten-free diets
For the Final Touches
  • 1 cup Pearl Barley Quick-cooking barley can be added later
  • 1 teaspoon Black Pepper White pepper may be used instead
  • 2 tablespoons Flat-Leaf Parsley Fresh garnish for added flavor

Equipment

  • Dutch Oven

Method
 

Instructions
  1. Brown the Beef: Season your chuck roast with kosher salt to enhance its flavor. Heat extra-virgin olive oil in a Dutch oven and brown the beef for 2-3 minutes per side. Once browned, transfer the meat to a plate and set aside.
  2. Sauté Vegetables: In the remaining oil, add diced yellow onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add minced garlic and cook for an additional minute.
  3. Combine Base Ingredients: Stir in the tomato paste and beef bouillon, mixing well. Return the browned beef to the pot, along with any accumulated juices.
  4. Simmer: Pour in the beef stock and low-sodium soy sauce, and add fresh thyme. Bring it all to a boil, then cover and reduce the heat. Let it simmer for 60 minutes.
  5. Add Barley: Gently stir in the pearl barley, then continue cooking uncovered for about 30 more minutes.
  6. Serve: Ladle the soup into bowls and finish with freshly cracked black pepper and flat-leaf parsley. Optional: serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 26gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 850mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Perfect for cold nights, this hearty soup is both comforting and nutritious. Consider adding grated Parmesan for extra flavor.

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