Spring has sprung, but with transitional weather comes the occasional cold day, and there is still time for trying new soups! This one is new to me, and we are thrilled with how it turned out. It is hearty and healthy and perfect for serving when the temperatures are chilly. It also freezes well and is a terrific soup for stowing away and saving for later. The whole family will love this beef and barley soup, and you’ll love how easy it is to make!
Beef & Barley Soup
Warm and comforting for this transitional weather!
- cooking oil: to cover bottom of pot
- chuck steak, cut into 1-inch cubes: 1 pound
- yellow onion, finely chopped: 1 large
- carrots, peeled and finely chopped: 2 large
- celery, finely chopped: 4 stalks
- garlic, minced: 4 cloves
- pearl barley: 1 cup
- beef broth: 2 cups
- tomato paste: 1 tablespoon
- salt and pepper: to taste
Step 1: Pour enough cooking oil into a heavy bottomed dutch oven to just cover the bottom. Warm it over medium heat and add the steak and onion.
Step 2: Cook it for about 5 minutes, stirring occasionally, or until all sides of the steak cubes are seared and the onion is softened.
Step 3: Add the carrots and celery and cook for another 2 minutes, or until the vegetables are softened.
Step 4: Stir in the garlic, barley, broth, tomato paste, salt, and pepper. Stir well.
Step 5: Bring the soup to a simmer and cook for about 40 minutes, or until the barley is cooked through. Serve hot.
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