One Pot Beef Barley Soup
Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.
Servings: 6 People
Calories: 378kcal
Ingredients
- 2 tablespoon Butter Unsalted
- 2 tablespoon Oil
- 1.5 pound Stew meat cubes Or chuck roast (Trimmed of fat and cut into 1 inch cubes)
- 1 ⅓ cup Onion Finely chopped
- 2 tablespoon Garlic Finely minced
- Salt To taste
- Pepper To taste
- 1 tablespoon Italian seasoning
- ½ cup Tomato sauce Or crushed tomatoes
- 2 tablespoon Tomato paste
- 8 cups Beef broth Low sodium
- 2-3 medium Potatoes Peeled, Diced, Cut into 1 inch cubes
- 3 stalks Celery Diced
- 3 medium Carrots Peeled and diced
- ½ cup Peal barley
- ½ cup Corn Frozen
- ½ cup Peas Frozen
- 1-2 tablespoon Fresh parsley Roughly chopped, For garnish
Instructions
- Heat butter and oil in a large nonstick pot over medium high heat.
- Add meat and cook until golden brown..
- Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.
- Add tomato sauce, tomato paste, broth.
- Cover and cook for 25 minutes.
- Mix in potatoes, celery, carrots, barley.
- Cover and cook for 25 minutes.
- Add corn and peas.
- Cover and cook for another 10 minutes.
- Then, cook uncovered for a few more minutes on high heat to reduce liquid until soup thickens to your desired consistency.
- Garnish with parsley and enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 378kcal | Carbohydrates: 26g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1478mg | Potassium: 1030mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5665IU | Vitamin C: 14.9mg | Calcium: 98mg | Iron: 4.6mg