My Mom’s Beef Barley Soup is packed with so much goodness. The veggies, the meat, the barley, the broth – total comforting perfection. This is the perfect time of year to make this soup. Enjoy!
Beef Barley Soup
Course: SoupsCuisine: Italian AmericanDifficulty: MediumServings
8-10
servingsPrep time
20
minutesCooking time
1
hour15
minutesIngredients
1 lb. beef stew meat, cut into 1-inch pieces
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2-3 garlic cloves, minced
3/4 cup mushrooms, chopped
1 small potato, peeled and chopped
1 (14-oz.) can chopped tomatoes
6 cups water for soup
2 beef bouillon cubes
2 bay leaves
1/2 tsp. oregano
1 tsp. Italian seasoning
1/4 tsp. salt for soup and 1/4 tsp. salt for barley
1/4 tsp. black pepper
1/2 cup dried pearl barley
4 cups water for barley
Directions
- Place a soup pot or Dutch oven over medium high heat. Add olive oil and beef cubes. Brown on all sides, about 7-8 minutes. Remove to a plate and set aside.
- In same pot over medium heat, add onions, celery and carrots. Saute for about 5 minutes. Add garlic, bay leaves, oregano, Italian seasoning, salt and pepper. Stir.
- Add mushrooms, chopped potato, chopped tomatoes and juice, 6 cups of water, bouillon cubes, and cooked beef to the pot. Bring to a boil, then simmer partially covered for 30 minutes. Stir occasionally.
- Meanwhile, in a small pot add 4 cups water, 1/4 tsp. salt and dried barley. Cook as per package instructions (about 30-40 minutes). Drain well.
- Add cooked barley to soup pot. Simmer for 5-10 more minutes.
- Remove bay leaves. Serve with a drizzle of olive oil and a sprinkle of Parmesan cheese. If soup is too thick for your liking, add more water as desired.
