Homemade Beef Barley Soup

🧂 Ingredients

• 1 1/2 pounds beef

  cut into small cubes
• 2 cups fresh mushrooms

  sliced
• 1 cup carrots

  sliced
• 1 cup celery

  sliced
• 1 cup onion

  chopped
• 2-3 cloves garlic

  minced
• 2 cups diced tomatoes
• 4 cups beef broth

  low-sodium
• 3/4 cup pearl barley

  rinsed
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 cup fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil

  for sautéing

Instructions

• 1 Heat olive oil in a large skillet or Dutch oven. Add the cubed beef and season
  with salt and pepper. Cook for 4-5 minutes over medium-high heat, until browned
  on all sides. Remove the beef from the pot and set aside.
• 2 In the same skillet, add the mushrooms and sauté for about 2-3 minutes until
  browned. Set aside.
• 3 Sauté the carrots, celery, onion, and garlic for about 4 minutes. Just until the
  vegetables are slightly softened.
• 4 Return the beef and vegetables back to the Dutch oven or soup pot. Stir in the
  diced tomatoes and beef broth.
• 5 Rinse the pearl barley and stir into the soup.
• 6 Add bay leaf, thyme and basil.
• 7 Bring the soup to a boil, then reduce heat to low. Cover and simmer for 40-50
  minutes until the beef and barley is tender.
• 8 Stir in the fresh chopped parsley.
• 9 Adjust the seasoning with salt and pepper if needed and serve.

Nutrition Info