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Barley Soup Recipe

Barley Soup recipe

Stashcook

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!

Ingredients

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

Method

1
In a large pot, heat the olive oil over medium heat. Add the beef cubes and cook until browned on all sides.
2
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.
3
Pour in the beef broth and add the pearl barley, thyme, and black pepper. Bring the mixture to a boil.
4
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.
5
Stir in the chopped parsley just before serving. Serve hot, optionally with a side of crusty bread.

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