Description
This hearty, nutrient-dense soup features tender chunks of beef chuck roast, chewy pearl barley, and a vibrant medley of garden vegetables simmered in a savory, aromatic broth. Infused with warming notes of paprika and cumin, this classic comfort food is perfect for chilly evenings. It is a wholesome, balanced meal that develops deep, complex flavors, making it an excellent choice for family dinners or meal prepping ahead of a busy week.
Ingredients
1.5 lbs Beef Chuck Roast, cut into 1-inch cubes
2 tbsp Olive Oil
1 large Onion, finely diced
4 cloves Garlic, minced
1 cup Pearl Barley, rinsed well
2 medium Yukon Gold potatoes, diced
3 large Carrots, sliced into rounds
3 stalks Celery, sliced
8 cups Beef Broth, low sodium
1 tsp Paprika
0.5 tsp Ground Cumin
Salt and Pepper to taste
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Sear beef in batches until browned on all sides, then remove and set aside.
Reduce heat to medium and sauté onions until translucent.
Add garlic, paprika, and cumin to the pot and cook for 1 minute until fragrant.
Return beef to the pot and pour in the beef broth.
Bring to a simmer, then cover and cook for 60 minutes until beef is tender.
Add the rinsed barley, potatoes, carrots, and celery.
Continue to simmer for another 30 minutes, or until the barley and vegetables are cooked through.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it sits; add a splash of beef broth or water when reheating. For a gluten-free version, substitute barley with brown rice or quinoa.
- Prep Time: 15
- Cook Time: 90
- Category: Dinner
- Method: Simmering
- Cuisine: Classic Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 26g
- Cholesterol: 70mg