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Hearty Beef Barley Vegetable Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1 pound ground beef
  • 1 cup pearl barley
  • 1 onion, chopped
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 6 cups beef broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Place a large pot over medium heat and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
  • Add the onion, carrots, celery, and garlic to the pot. Stir and cook for 5 minutes until the vegetables start to soften.
  • Pour in the diced tomatoes with their juice, beef broth, pearl barley, and dried thyme. Season with salt and pepper.
  • Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the barley is tender.
  • Taste and adjust salt and pepper before serving.

Notes

If the barley absorbs too much broth during simmering, add an extra cup of water or broth to reach your preferred consistency. Leftovers thicken as they sit, so add a splash of broth when reheating. This soup freezes well in individual portions for quick lunches later.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Ladle