Beef Barley Soup
A slow-simmered broth-based soup with tender beef, pearl barley, and root vegetables. Long cooking develops deep flavor and yields a thick, warming bowlful.
Ingredients
Method
Cut beef chuck into 1-inch cubes. Dice carrot, celery, and onion into 1/2-inch pieces. Mince garlic. Measure barley and gather thyme, bay leaf, and tomato paste.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, 3–4 minutes per batch. Transfer to a plate.
Return the pot to medium heat. Add diced onion, carrot, and celery; cook for 5 minutes, stirring, until softened. Add minced garlic and tomato paste; stir constantly for 1 minute.
Return beef and any juices to the pot. Pour in beef broth and add barley, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat to low. Cover partially and simmer for 1.5 hours, stirring occasionally, until beef is tender and barley is cooked through.
Taste and season with salt and black pepper. Stir in chopped spinach or kale if using, cooking until just wilted, 2–3 minutes. Remove thyme sprigs and bay leaf.
Ladle into bowls and garnish with fresh chopped parsley. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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