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Quick Beef Barley Soup Recipe

American · Soup · 45 min total

A hearty and comforting soup that comes together in under an hour, perfect for a cozy weeknight dinner.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup pearl barley, rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 5 minutes. Drain excess fat if needed.
2. Add onion and garlic; cook for 2 minutes until softened.
3. Stir in carrots and celery; cook for 3 minutes.
4. Pour in beef broth, diced tomatoes, barley, thyme, and bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25-30 minutes until barley is tender.
6. Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with parsley.

Tips

• For a richer flavor, use homemade beef broth or low-sodium store-bought.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken; add a splash of broth when reheating.
• To freeze, cool completely and transfer to freezer-safe containers. Freeze for up to 3 months.

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