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Barley Soup Recipe

Barley Soup recipe


This warm soup is full of veggies and barley. It has pieces of beef and a tasty broth. You eat it with a spoon and can have bread with it too. It's good for cold days!


1 tbsp olive oil
1 lb beef chuck, cut into 1/2-inch cubes
1 large leek, chopped
2 medium carrots, diced
2 stalks celery, diced
5 cups low sodium beef broth
1/2 cup pearl barley
1 tsp dried thyme
1/2 tsp black pepper
2 cloves garlic, minced
1/2 cup fresh parsley, chopped


In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides.
Add the chopped leek, carrots, celery, and minced garlic to the pot with the beef. Cook for about 5 minutes, or until the vegetables start to soften.
Pour in the beef broth and add the pearl barley, thyme, and black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the barley is tender and the beef is cooked through.
Stir in the chopped parsley just before serving. Serve hot, optionally with a side of crusty bread.

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