In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
3. Add Broth and Barley
Pour in the beef broth and stir in the diced tomatoes (if using), thyme, parsley, and the bay leaf.
Return the beef to the pot and bring to a boil.
Reduce the heat to low, cover, and let simmer for 40 minutes.
4. Cook the Barley
Stir in the pearl barley and cook for an additional 30-40 minutes, or until the barley is tender.
Remove the bay leaf before serving.
5. Taste and Serve
Taste the soup and adjust seasoning with more salt or pepper, if needed.
Ladle into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread for the ultimate comforting meal.
Tips for Success
For Extra Flavor: Add a splash of red wine or Worcestershire sauce while the soup simmers.
Make It Ahead: This soup tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 3 days.
Freezing: Freeze portions for up to 3 months. Reheat gently, adding a bit of broth if needed.
This Beef Barley Soup will change the way you think about soups—it’s hearty, filling, and feels like a comforting hug on a chilly day! Perfect for feeding a crowd or meal-prepping for the week
