Go Back
Hearty Beef Barley Soup
Alyssa

Hearty Beef Barley Soup

Cozy up with a savory blend of beef, barley, and veggies in this hearty soup.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!