Description
A cozy, one-pot winter meal featuring tender ground beef, chewy pearl barley, and hearty vegetables in a rich, savory broth. This forgiving recipe is perfect for using up fridge leftovers and freezes beautifully for busy weeknights.
Ingredients
- 1 pound ground beef (80/20 lean-to-fat ratio)
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped into half-inch chunks
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 cup pearl barley
- 4 cups beef broth (low-sodium)
- 1 can (14oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 cup green beans, chopped (or frozen peas/zucchini)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
- 1 tablespoon oil (for cooking)
Instructions
- Prep vegetables: Chop onion, carrots, and celery into half-inch chunks. Mince garlic and measure dried herbs.
- Brown the beef: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned, not gray. Remove beef and set aside on a plate.
- Sauté aromatics: In the same pot, add onions, carrots, and celery. Cook for 3-4 minutes until softened. Add garlic and tomato paste, cooking for 1 minute until fragrant.
- Deglaze and build broth: Pour in beef broth and crushed tomatoes, scraping the bottom of the pot to release brown bits. Add tomato paste (if not fully incorporated), thyme, oregano, and bay leaves. Stir well.
- Simmer with barley: Add pearl barley and the browned beef (with juices) back into the pot. Bring to a boil, then reduce heat to low. Cover partially and simmer for 30-40 minutes, stirring occasionally.
- Add vegetables: Add green beans or chosen vegetables. Simmer uncovered for another 15-20 minutes until veggies are tender and barley is chewy but not mushy. Adjust consistency with more broth if needed.
- Finish and serve: Remove bay leaves. Taste and adjust salt and pepper. Let soup rest for 10 minutes before ladling into bowls. Garnish with fresh parsley if desired.
Notes
Brown the beef well to create flavor through the Maillard reaction. Use pearl barley as it cooks faster and has a better texture than hulled barley. Stir occasionally to prevent the barley from sticking to the bottom. The soup tastes even better the next day as flavors meld. If using low-sodium broth, adjust salt at the end. Barley absorbs liquid, so add extra broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with crusty b
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 6
- Protein: 22
Keywords: beef and barley soup, winter soup, one pot meal, comfort food, freezer friendly, easy dinner, healthy soup, ground beef recipes