Healthy Beef Barley Soup Recipe

Introduction

This Healthy Beef Barley Soup is a comforting, nutrient-packed dish perfect for cozy nights. Tender beef, hearty barley, and fresh vegetables come together in a flavorful broth that is both satisfying and wholesome.

Ingredients

• 2 pounds Beef Chuck Roast or Stew Meat (choose marbled cuts for the best taste)
• 2 tablespoons Olive Oil (can swap with vegetable oil)
• 1 medium Onion (yellow onion preferred)
• 3 cloves Garlic (fresh minced garlic preferred)
• 2 medium Carrots (peeling enhances texture)
• 2 stalks Celery (fresh stalks yield the best flavor)
• 1 medium Red Bell Pepper (optional, can swap or omit)
• 6 cups Beef Broth (low sodium for a healthy option)
• 14.5 ounces Canned Diced Tomatoes (can omit or use tomato paste)
• 1 cup Pearl Barley (quinoa or rice for gluten-free)
• 1 tablespoon Worcestershire Sauce (opt for low-sodium if possible)
• 1 teaspoon Dried Thyme (fresh thyme can be substituted)
• 1 leaf Bay Leaf (remove before serving)
• 1 packet Beef Gravy Mix (optional)
• Salt (to taste, adjust based on broth sodium)
• Black Pepper (to taste)
• 2 tablespoons Fresh Parsley (substitute with chives or omit)

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Brown the beef chunks on all sides for about 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, sauté the diced onion and minced garlic until fragrant, about 2-3 minutes, stirring occasionally.
3. Step 3: Add sliced carrots, celery, and the optional red bell pepper. Cook for about 5 minutes until vegetables begin to soften.
4. Step 4: Stir in beef broth, diced tomatoes, pearl barley, Worcestershire sauce, dried thyme, bay leaf, and beef gravy mix if using. Mix well to combine.
5. Step 5: Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 40-50 minutes, until beef is tender and barley is cooked through.
6. Step 6: Remove the bay leaf. Season soup with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

Tips & Variations

• For a gluten-free option, substitute pearl barley with quinoa or rice.
• Swapping beef broth with vegetable broth can lighten the soup without sacrificing flavor.
• Add a splash of red wine during the sauté step for deeper flavor.
• Use fresh thyme instead of dried for a brighter herb taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through, adding a splash of broth or water if it thickens too much. This soup also freezes well; freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this soup?

Yes, you can use stew meat or other marbled cuts like brisket. The key is to use cuts that become tender with slow cooking.

Is there a way to make this soup vegetarian?

To make a vegetarian version, substitute the beef and beef broth with hearty vegetables, mushrooms, and a rich vegetable broth. Use quinoa or rice in place of barley for a gluten-free option as well.

Healthy Beef Barley Soup Recipe

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4.4 from 72 reviews

This healthy beef barley soup is a hearty and nutritious meal combining tender marbled beef chuck, wholesome pearl barley, and a medley of fresh vegetables simmered in a flavorful broth. Perfect for a comforting dinner, it balances rich beef flavors with the earthiness of barley and a touch of herbs, making it ideal for those seeking a satisfying yet healthy homemade soup.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

For the Soup Base

• 2 pounds Beef Chuck Roast or Stew Meat, choose marbled cuts for the best taste
• 2 tablespoons Olive Oil (can swap with vegetable oil)
• 1 medium Onion, yellow onion preferred
• 3 cloves Garlic, fresh minced garlic preferred

For the Vegetables

• 2 medium Carrots, peeling enhances texture
• 2 stalks Celery, fresh stalks yield the best flavor
• 1 medium Red Bell Pepper, optional, can swap or omit

For the Broth

• 6 cups Beef Broth, low sodium for a healthy option
• 14.5 ounces Canned Diced Tomatoes, can omit or use tomato paste

For the Hearty Texture

• 1 cup Pearl Barley (quinoa or rice for gluten-free)
• 1 tablespoon Worcestershire Sauce, opt for low-sodium if possible

For Seasoning

• 1 teaspoon Dried Thyme (fresh thyme can be substituted)
• 1 leaf Bay Leaf (remove before serving)
• 1 packet Beef Gravy Mix, optional
• Salt, to taste (adjust based on broth sodium)
• Black Pepper, to taste

For Garnish

• 2 tablespoons Fresh Parsley (substitute with chives or omit)

Instructions

1. Brown the Beef: Begin by heating a drizzle of olive oil in a large pot over medium-high heat. Once hot, brown the beef chunks on all sides for about 5-7 minutes to develop rich flavor and texture. After browning, set the beef aside.
2. Sauté Aromatics: In the same pot, add diced onions and minced garlic. Sauté them until fragrant, about 2-3 minutes, stirring occasionally to prevent burning and to bring out their sweetness.
3. Cook Vegetables: Toss in the sliced carrots, celery, and optional red bell pepper. Cook for about 5 minutes until the vegetables begin to soften and release their flavors, stirring occasionally.
4. Add Broth and Seasonings: Stir in beef broth, diced tomatoes, pearl barley, Worcestershire sauce, dried thyme, bay leaf, and beef gravy mix if using. Mix thoroughly to combine all ingredients evenly.
5. Simmer the Soup: Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 40-50 minutes, or until the beef is tender and the barley has cooked through, absorbing the flavorful broth.
6. Final Seasoning and Serve: Before serving, remove the bay leaf. Season the soup with salt and black pepper to taste. Serve hot, garnished with fresh parsley for a touch of color and freshness.

Notes

• Choosing marbled beef chuck or stew meat enhances the soup’s flavor and tenderness.
• You can substitute pearl barley with quinoa or rice if gluten-free options are needed.
• The red bell pepper is optional; you can omit or replace it with other vegetables like zucchini or green beans.
• Use low-sodium beef broth and low-sodium Worcestershire sauce to control salt intake for a healthier version.
• Removing the bay leaf before serving is important to avoid a tough texture in the soup.
• This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.
• For a thicker soup, cook uncovered for the last 10 minutes to reduce excess liquid.

Keywords: beef barley soup, healthy beef soup, hearty soup, comfort food, stovetop soup, one-pot meal, nutritious soup, homemade soup