Beef and Barley Soup
Hearty, filling, and delicious, this classic beef barley soup is a keeper!
Ingredients
- 1 lb stewing beef cut into bite-size pieces
- 8 cups beef stock
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrot diced
- 1 cup corn
- 1 cup peas
- 1/2 cup pearl barley
- 1 1/2 tsp salt divided
- 1/4 tsp pepper
- 2 tbsp olive oil divided
Instructions
- Season the stewing beef with a good pinch of salt and pepper then brown it in a skillet in 1 tbsp oil over medium-high heat. Set aside.
- In the same skillet, heat the remaining tbsp of oil and sautee the carrot, celery, garlic and onions until the onion is translucent, about 6 minutes.
- Add the broth, browned beef, and sauteed veggies to a large pot. Cover and simmer for 30 minutes or until the beef is tender.
- Meanwhile, add two cups of water and 1/2 tsp of salt to another pot. Simmer the barley for about 20 minutes or until it is tender but still firm. Drain and set aside.
- When the soup has been simmering for 30 minutes (or until the beef is tender), add the drained barley and remaining veggies. Bring to a boil and simmer uncovered for an additional 10 minutes.
- Season with the salt and pepper to taste, then serve and enjoy!