Servings: 10 servings | Cook Time: 40 minutes
Loaded with healthy veggies, tender beef, this incredibly easy and delicious soup would be an excellent addition to your weekly menu rotation, especially this season. A complete meal in a bowl with all the right flavours and textures. This homemade beef and barley soup are perfect even when made ahead as it freezes well. Rich and hearty, every sip and gulp is filling and satisfying.
This soup is full of comforting ingredients that make this super tasty. Very economical and perfect for a quick and easy dinner. If you have any leftover beef in the fridge, I think it’s time for you to try this. I am pretty sure your loved ones will enjoy and love this best beef and barley soup.
1-pound boneless chuck roast trimmed and cut into 1/2-inch pieces
1 1/2 cups carrots thinly sliced
1 1/2 cups celery thinly sliced
2/3 cup onion chopped
1 package pre-sliced mushrooms 8-ounce
2 tablespoons beef base (this is different than beef broth it is a base that makes beef broth)
8-10 cups water
1 large bay leaf
HOW TO MAKE BEEF AND BARLEY SOUP
Step 1: Add the beef in a non-stick frypan over medium heat. Cook until brown and crumbly, stirring often.
Step 2: Once done, place the cooked ground beef into a crockpot.
Step 3: Add the celery, onion, mushrooms, carrot, water, bay leaf, garlic, and beef base.
Step 4: On the stove over high heat, cook the soup for an hour.
Step 5: Add in the pearl barley and adjust the heat to low. Continue to cook until the beef and veggies are soft and tender.
Step 6: To taste, season with salt and pepper and stir well until combined.
Step 7: Take the bay leaf out and remove the soup from the heat.
Step 8: Serve into serving bowls while hot. Enjoy!
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