Beef and Barley Soup
Nothing warms you up more than a steaming bowl of our Beef and Barley Soup. Serve with a side of hearty bread for dinner.
- 1 Tbsp canola oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 celery, diced
- 1 lb beef round steak, cut into 1/2 inch cubes
- 6 cups beef broth
- 2 cups water
- 1/3 cup pearl barley
- 1 tsp salt
- 1/4 tsp pepper
- In a dutch oven over medium-high heat, add the oil and brown the beef. Remove beef and add in the onion, celery, and carrot, cooking until onion is tender, about 4 minutes.
- To the dutch oven add the beef broth, water, barley, salt, and pepper. Add in the beef. Bring to a boil. Cover and reduce to a simmer, cooking until beef and vegetables are tender, about 45 minutes. Serve.
This soup makes a great lunch! Use a wooden spoon to get all of the browned pieces at the bottom of the pot. That's the best stuff!
Perfect PairingServe this Beef and Barley Soup with Kentucky Mulled Cider. [embed_recipe id='19114']
Enjoy Country Music?
Sign up for daily stories delivered straight to your inbox.