
Beef Barely Soup
Warm, hearty, and full of flavor, our Beef Barley Soup is the ultimate comfort food for any season.Crafted with care, this timeless classic features tender chunks of slow-cooked beef, wholesome barley, and a medley of fresh vegetables simmered to perfection in a rich, savory broth.
Ingredients
- 2 lb chopped beef Steak, roast, or beef bacon
- 2 cups Chopped Carrots
- 2 cups Chopped Celery
- 1 cups Rinsed Pearl Barley
- 1 whole Chopped Onion
- 1 large can Tomato Paste
- 2 1L Containers of Beef Broth Ready-to-use
- 1/2 cup Black Buffalo Marinade Adjust to taste
- 2 tablespoons Olive Oil
Instructions
- Prepare the Ingredients: Chop the beef, carrots, celery, and onion into bite-sized pieces.Rinse the pearl barley thoroughly under cold water.
- Cook the Beef: In a large pot, heat 2 tablespoons of olive oil over medium-high heat.Add the chopped beef and cook until browned on all sides. Remove the beef from the pot and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion, carrots, and celery.Cook for 5–7 minutes, stirring frequently, until the vegetables begin to soften.
- Add the Marinade and Tomato Paste: Stir in 1/2 cup of Black Buffalo Marinade and 1 large can of tomato paste.Cook for another 2–3 minutes, stirring well to combine.
- Add Broth and Simmer: Pour in 2 containers (2 liters) of beef broth.Return the browned beef to the pot and bring the mixture to a boil.Reduce the heat to medium and let it simmer for 15 minutes.
- Add the Barley: Stir in 1 cup of rinsed pearl barley.Simmer for an additional 30 minutes, stirring occasionally, until the barley is tender.
- Serve: Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs or a sprinkle of Parmesan cheese.