Beef, Barley, and Vegetable Soup
User Reviews
5
-
Servings
6
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Course
Main Course
Beef, Barley, and Vegetable Soup
Description
This soup begins by browning seasoned beef chuck pieces with onions to enhance flavor through caramelization. Adding beef broth, pearl barley, and aromatic herbs such as thyme, marjoram, and rosemary creates a fragrant cooking base. The mixture simmers covered for an hour, allowing the barley and meat to tenderize fully.
After initial cooking, diced vegetables including carrot, potato, and butternut squash are added, and the soup continues to simmer until all components are tender. The pearl barley contributes a pleasant, chewy texture contrasting the softness of the vegetables and meat. Herbs intensify the savory and fragrant profile without overpowering the individual ingredients.
This soup is suitable as a comforting main dish or starter, especially in cooler weather. It offers balanced nutrition from the meat protein, fiber-rich barley, and wholesome vegetables. The slow-simmering process melds flavors thoroughly, making it a satisfying homemade option.
Ingredients
- 1 1/2 pounds beef chuck cut into 1/2 inch cubes and seasoned with salt and pepper
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 3 garlic minced, cloves
- 4 thyme sprigs
- 1/2 teaspoon marjoram
- 1/4 teaspoon rosemary
- 1/4 teaspoon black pepper ground
- 1 carrot diced, medium
- 1 potato diced, medium
- 2 cups butternut squash diced
- 4 cans 14 1/2 ounce beef broth
- 3/4 cup pearl barley
Instructions
- In a large saucepan or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Cook seasoned meat and onion until all sides of the meat are browned (about 6 minutes). Add broth, barley, thyme, marjoram, rosemary and pepper, bring to a boil. Reduce heat, cover and simmer for 1 hour. Add Carrots, potato and squash and bring to a boil. Reduce heat and cover and simmer 30-40 minutes or until meat and vegetables are tender.
User Reviews
Overall Rating
5
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