Description
Cozy up with a savory blend of beef, barley, and veggies in this hearty soup.
Ingredients
Scale
- 1 lb beef stew meat (or chuk roast) – A great source of protein, this meat becomes tender and flavorful as it simmers.
- 1 cup diced carrots – Adding natural sweetness and vibrant color, carrots also provide essential vitamins.
- 1 cup diced celery – This vegetable brings a satisfying crunch and a subtle earthiness to the soup.
- 1 cup chopped onions – Onions contribute depth of flavor when sautéed, forming the base of the soup.
- 1 can diced tomatoes (14.5 oz) – These add acidity and richness, balancing the flavors beautifully.
- 1 cup corn (frozen or canned) – Sweet corn enhances the taste and provides a pop of texture.
- ½ cup pearl barley – A hearty grain that absorbs flavors and lends a satisfying chewiness to the soup.
- 4 cups chicken broth – The foundation of the soup, providing moisture and flavor.
- 2 cups water – To thin the broth to your desired consistency.
- 2 cloves garlic, minced – Garlic adds aromatic flavor and a bit of warmth.
- 1 tsp dried thyme – A classic herb that enhances the overall flavor profile.
- 1 tsp dried rosemary – This herb introduces a fragrant earthy note to the dish.
- ½ tsp salt – Essential for enhancing all the flavors in the soup.
- ¼ tsp black pepper – Adds a mild kick that balances the sweetness of the vegetables.
- 2 tbsp olive oil – For sautéing the vegetables, enriching the base with healthy fats.
Instructions
- Begin by chopping the vegetables and chicken. You’ll need 1 cup diced carrots, 1 cup diced celery, 1 cup chopped onions, and 1 lb beef stew meat (or chicken thighs). This ensures everything is ready for cooking.
- In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender, stirring occasionally. Next, add in 2 cloves minced garlic and sauté for another minute until fragrant.
- Now, add the chicken pieces to the pot. Cook for 5-7 minutes until the chicken is browned on all sides. This step helps in developing the flavors of the broth.
- Stir in the 1 can of diced tomatoes (with juices), 1 cup corn, and ½ cup pearl barley. Pour in 4 cups chicken broth and 2 cups water. Add 1 tsp dried thyme, 1 tsp dried rosemary, ½ tsp salt, and ¼ tsp black pepper. Mix everything well to combine the flavors.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 1 hour, or until the chicken is cooked through and tender, and the barley has absorbed much of the liquid and softened.
- After an hour, check the seasoning and adjust any salt or pepper as needed. Ladle the soup into bowls and serve warm, savoring the delightful aroma and flavors!