Beef Barley Soup

This quick beef barley soup is wholesome and hearty. It is loaded with steak, vegetables, and barley. It is easy to make using a combination of fresh and pantry ingredients.

Course Soup

Cuisine American

Keyword beef recipes, beef soup

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 225kcal

Author Elizabeth Rodriguez

Ingredients

1 pound Sirloin Steak cut into small cubes (about ½ - ¾ inch cubes use any cut of sirloin available, sirloin tip, top sirloin, etc.)
1 teaspoon Salt we use kosher salt
1 tablespoon Oil use a neutral oil with a high smoke point (we use canola oil)
1 Medium Onion diced
1 Celery Rib diced or sliced
3-4 Garlic Cloves minced
1 tablespoon Tomato Paste
¼ teaspoon Dried Thyme
¼ teaspoon Black Pepper
1 (14 ounce) can Diced Tomatoes (we use petite dice)
6 cups Beef Broth
⅓ cup Quick Cook Pearl Barley
10 ounces Frozen Mixed Vegetables cooked to about half the time recommended on the package – just enough to defrost

Instructions

Season the beef with salt. Heat the oil in a large heavy pot over medium-high heat. When the oil is hot, but not smoking, add the beef.
Arrange it in one layer and cook, undisturbed, for 3 minutes. Stir well and cook another 3 minutes, stir occasionally. If necessary, continue cooking for 1-2 minutes until the liquid has cooked out and the beef is sizzling, stir constantly.
Then, lower the heat to medium and add the onions and celery. Cook for 2 minutes, stir occasionally.
Next, add the garlic, tomato paste, thyme, black pepper to the pot. Cook for 1 minute, stirring frequently.
Add the diced tomatoes and beef broth. Raise the heat and bring the broth to a simmer. Then, lower the heat to medium-low, cover the pot and cook for 15 minutes, stirring occasionally.
Add the barley. Raise the heat, bring the soup back to a simmer. Then, lower the heat to medium-low, cover and cook for 10 minutes. Stir occasionally and keep the liquid simmering; lower or raise the heat as needed.
In the meantime, cook the vegetables using about half of the time recommended on the package.
Add the vegetables to the soup, raise the heat to medium, cover and cook for 10 minutes. Stir occasionally. Keep it simmering. If it is boiling too vigorously lower the heat a bit.
Taste the soup and add salt if needed. As a reference we did not add extra to ours.

Notes

Use reduced sodium ingredients (like low-sodium broth and diced tomatoes) if you are sensitive to salt. You can also reduce the amount of salt used to season the steak.

Nutrition