Beef Barley Soup
Rich and hearty homestyle Beef Barley Soup! Made with tender chunks of beef roast, nutritious whole grain barley, fresh veggies and a deliciously seasoned broth. A soup that's sure to warm the soul on chilly days!Makes about 11 cups, or more if water is added at the end.
Ingredients
- 2 lbschuck roast, (trimmed of excess chunks of fat, cut into 3/4-inch cubes)
- 3 tbspolive oil
- 1 ½ cupschopped carrots ((about 3))
- 1 cupchopped celery ((about 2 ribs))
- 2 cupschopped yellow onion ((1 large))
- 3 tbsptomato paste
- 1 ½ tbspminced garlic ((4 cloves))
- 2cartons low-sodium chicken broth (or beef broth)
- 1 tbsplow-sodium soy sauce
- 2 tspworcestershire sauce
- 2 tspminced fresh rosemary, (or 1/2 tsp dried)
- 2 tspminced fresh thyme, (or 1/2 tsp dried)
- salt and freshly ground black pepper
- 1 cuppearl barley
- 3 tbspminced fresh parsley
Directions
- 1
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab beef dry and add 1/2 or 1/3 of beef, adding just enough not to overcrowd. Season with salt and pepper. Let sear until golden brown on bottom, about 3 minutes then flip and cook 1 minute longer.
- 2
Transfer beef in pot to a plate along with juices and repeat process with remaining beef adding in another 1 Tbsp oil to pot.
- 3
Add 1 Tbsp oil to now empty pot. Add carrots, celery and onion and saute 3 minutes.
- 4
Add tomato paste and garlic and saute 1 minute longer.
- 5
Pour in broth, soy sauce, Worcestershire sauce, rosemary, thyme and season with salt and pepper to taste. Return beef to pot.
- 6
Bring mixture to a simmer then reduce heat to low, cover and simmer until beef is fairly tender, about 45 - 60 minutes.
- 7
Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
- 8
Stir in parsley. Serve warm.