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Dinner for 2

Beef Barley Soup

Beef, barley, broth, and vegetables simmer together slowly until the meat is tender and the barley is plump.

$6.93per serving $$$$
130 minstart to table
2servings

AmericanDairy-freeLunchesDinnersBack to schoolCold-weather comfortWinter

Ingredients

  • 1 tbsp canola oil
  • 1 lb beef top round steak
  • 3 cans beef broth
  • 2 cups water
  • 1/3 cup medium pearl barley
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 tbsp minced fresh parsley
  • 1 cup frozen peas

Steps

  1. Cut the beef into bite-size pieces and season it with salt and pepper.
  2. Heat the canola oil in a large soup pot over medium-high heat and brown the beef for 8 minutes.
  3. Add the beef broth, water, barley, and remaining salt, then bring the mixture to a boil.
  4. Cover the pot and simmer on low heat for 80 minutes.
  5. Add the carrots, celery, and onion, then simmer uncovered for 25 minutes until the beef reaches 145 F and the barley is tender.
  6. Stir in the frozen peas and parsley, then cook for 5 minutes.

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