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Beef and Barley Protein Soup Recipe

A hearty and nutritious soup made with tender beef, wholesome barley, and vegetables—perfect for a protein-packed meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb lean beef stew meat cubed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 carrots sliced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 6 cups beef broth low-sodium
  • 1 cup pearl barley rinsed
  • 1 can 14 oz diced tomatoes (optional)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and sear until browned on all sides. Remove and set aside.
  2. In the same pot, add onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
  3. Return beef to the pot. Add beef broth, barley, diced tomatoes, bay leaf, thyme, salt, and pepper. Stir to combine.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 ½ hours, stirring occasionally, until beef is tender and barley is cooked.
  5. Remove bay leaf. Adjust seasonings if needed.
  6. Serve hot, garnished with fresh parsley.

Notes

  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Add beans or lentils for an extra protein boost.
  • Simmer uncovered for the last 15 minutes if you prefer a thicker soup.