Description
A wholesome and satisfying soup with ground beef, hearty barley, and a blend of vegetables. This flavorful dish is perfect for cozy nights, offering both nutrition and taste in every spoonful.
Ingredients
For the Ground Beef and Barley Soup:
- 1 lb ground beef (preferably lean)
- 1 medium onion, diced
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup barley (pearl or hulled)
- 6 cups beef broth (low sodium recommended)
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 2 tablespoons olive oil (for sautéing)
- 1 tablespoon soy sauce (optional, for added umami flavor)
- Optional: 1/2 cup frozen peas or corn (for added color and sweetness)
Instructions
Start by preparing your vegetables. Dice the onion, peel and chop the carrots, chop the celery, and mince the garlic. If you’re using frozen peas or corn, have those ready to add later. Rinse the barley under cold water to remove any dust or debris.
Heat the olive oil over medium heat in a large pot or Dutch oven. Add the ground beef and break it up with a wooden spoon as it cooks. Stir frequently to ensure the beef cooks evenly and turns brown. This should take about 5-7 minutes. Once browned, drain any excess fat if necessary, but leave a small amount in the pot for flavor.
Add the diced onion, chopped carrots, and celery to the pot with the ground beef. Sauté the vegetables for about 5-7 minutes until they begin to soften and the onions become translucent. Add the minced garlic and cook for another minute, until fragrant.
Pour in the beef broth and add the rinsed barley to the pot. Stir to combine all the ingredients. Add the dried thyme, rosemary, bay leaf, salt, and black pepper. If you’re using soy sauce for added umami flavor, add it at this stage as well.
Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer for 45-60 minutes, or until the barley is tender and the flavors have melded together. Stir occasionally to ensure the barley doesn’t stick to the bottom of the pot.
About 5 minutes before the soup is finished cooking, add any optional ingredients like frozen peas or corn. Stir them in and cook for the remaining time to heat them through.
Taste the soup and adjust the seasoning if necessary. You may want to add a little more salt, pepper, or herbs to suit your preferences. Remove the bay leaf before serving.
Ladle the soup into bowls and serve it hot. You can garnish with freshly chopped parsley or a sprinkle of grated Parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 300-350 kcal
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 25g