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Beef & Barley Soup

Here's how you make Beef & Barley Soup
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  • Servings: 4
  • Prep: 30m
  • Cook: 120m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 to 3 tablespoons olive oil (or other oil)
  • 1 to 1 1/2 pounds beef chuck (sliced into cubes, or stewing beef)
  • Season salt and pepper
  • 6 cups mixed vegetables (cut in small pieces, i.e.: onions, carrots, rutabaga, and/or potatoes)
  • 125 ml dry barley (1/2 cup pot or pearl barley)
  • 1 tetra pack (900 ml) low-sodium beef broth
  • 3 cups water (more if needed)
  • 3/4 cup tomato sauce
  • 1/2 teaspoon dried dill
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 teaspoons garlic powder
  • 1 bay leaf
  • 3 cups water (more if you need)
  • Salt and black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oil in Dutch oven over medium-high heat. Sprinkle some seasoned salt and pepper over the cubes. Brown in hot oil.

  • Step 2: Stir in remaining ingredients. Bring to a boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender. Season with salt and pepper during cooking.

  • Step 3: Discard bay leaf before serving.

We hope you enjoy this recipe!

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