Easy Beef Barley Soup
This hearty and flavorful beef and barley soup is loaded with tender beef, barley and vegetables. Wonderful on a cold day, or any day!
Equipment
- 1 stockpot
Ingredients
- ½ large sweet or white onion, diced
- 2 ribs celery, diced
- 2 medium carrots, sliced
- 2 Tbsp extra virgin Olive Oil
- 12 cups beef broth
- 2 cups diced leftover beef roast, trimmed
- 14 ounce whole peeled canned tomatoes (or diced)
- ⅔ cup pearl barley
- 1 Tbsp Italian seasoning (or oregano and thyme)
- 1 Tbsp freshly ground black pepper
- 1 tsp kosher salt
Instructions
- In a large heavy bottom stockpot add, the ½ large sweet or white onion, diced, the 2 ribs celery, diced, the 2 medium carrots, sliced and the 2 Tbsp extra virgin Olive Oil oven medium-high heat and cook for 2-3 minutes or until the vegetables begin to soften.
- Add the tomatoes to the pot and using a wooden spoon, break up the tomatoes to bite sized pieces.
- Pour in the 12 cups beef broth and bring to a simmer.
- Add the 1 Tbsp Italian seasoning (or oregano and thyme), 1 Tbsp freshly ground black pepper and 1 tsp kosher salt then add the ⅔ cup pearl barley and let the soup simmer for 20 minutes.
- Add the leftover diced beef and let simmer a further 5 minutes, taste for seasoning
- Once the barley is fully cooked, serve and enjoy.
Notes
This is my go to soup when I have leftover beef roast and it is a never fail, never disappoint recipe. My family loves it and you will too!