Serves 8
27 min
Beef Barley Soup
Recipe GLPR26f859bb075628
A hearty, warming beef and barley soup loaded with tender beef chunks, vegetables, and pearl barley in a savory broth. This classic comfort soup is perfect for a filling meal and comes together in under 30 minutes.
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Ingredients
1 tablespoon olive oil
1 pound lean boneless beef round steak, cut into 1-inch cubes
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
3 ribs celery, chopped
1 onion, chopped
1 zucchini, shredded
3/4 cup pearl barley
1 teaspoon dried thyme
1 teaspoon dried oregano
2 quarts reduced-sodium beef broth
1 can (10.75 ounces) low-sodium tomato soup
Directions
Heat the olive oil in a large pot over medium-high heat. Season the beef cubes with salt, black pepper, and garlic powder. Add the seasoned beef to the hot oil and sear for 5-6 minutes, stirring occasionally, until the meat develops a light brown crust on all sides. The beef does not need to be cooked through at this stage.
Add the minced garlic to the pot and stir constantly for about 1 minute until fragrant.
Pour in the reduced-sodium beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
Add the chopped celery and onion to the pot. Stir in the dried thyme and dried oregano. Reduce heat to medium and simmer for 8-10 minutes, until the beef is tender and cooked through to an internal temperature of at least 145°F.
Stir in the pearl barley and low-sodium tomato soup. Add the shredded zucchini and return the mixture to a gentle boil.
Reduce heat to medium-low and simmer for 3-4 minutes, stirring occasionally, until the barley is tender and the soup is heated through. Taste and adjust seasonings as needed before serving.
