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Beef Barley Soup
Beef Barley Soup
110 min1 servings

This hearty beef barley soup uses a simple blend of mirepoix, broth and steak to make a filling soup with basic ingredients.

Ingredients
1 tablespoon canola oil
1 pound beef top round steak, cut into 1/2-inch cubes
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas
Instructions
1 Brown the beef
2 In a large saucepan, heat the oil over medium heat. Brown beef on all sides. Drain excess liquid before continuing. Editor's Tip: Browning the beef adds a caramelized flavor to the whole pot of soup. If you want to use mirepoix instead of adding the chopped veggies later, simmer the carrots, onion and celery during this step too.
3 Add broth and simmer
4 Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for one hour.
5 Add the veggies and herbs
6 Add the carrots, celery, onion and parsley. Cover and simmer until the meat and vegetables are tender, 30 to 40 minutes. Stir in the peas and simmer until heated through.