Ingredients
Scale
- 1 lb Ground Beef (or chopped beef chuck)
- 3/4 cup Pearl Barley, rinsed
- 1 large Onion, diced
- 3 large Carrots, sliced into rounds
- 2 stalks Celery, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Tomato Paste
- 6 cups Beef Broth (or water with bouillon cubes)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- Salt and Black Pepper to taste
- 1 tablespoon Vegetable Oil
Instructions
- Step 1: Sauté the Aromatics and Beef Set a large Dutch oven or heavy-bottomed pot over medium-high heat and add the vegetable oil. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Once the meat is no longer pink, add the diced onions, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until the onions become translucent and the carrots begin to soften. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep brick red.
- Step 2: Simmer the Soup Pour in the beef broth and use your spoon to scrape any browned bits off the bottom of the pot; this is where the flavor lives. Add the rinsed pearl barley, dried thyme, and dried oregano. Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 45 to 50 minutes. Check the soup occasionally to ensure the barley isn’t sticking to the bottom. The soup is ready when the barley is tender and has puffed up.
- Step 3: Season and Serve Once the barley is soft, taste the broth. Add salt and freshly cracked black pepper to your preference. If the soup has become too thick (barley continues to soak up liquid), add a splash of water or extra broth to reach your desired consistency. Ladle the hot soup into deep bowls and serve immediately. This soup pairs beautifully with a slice of crusty bread or simple crackers.
- Cook Time: 1 hour 15 minutes