Star of Your Kitchen: Beef Barley Vegetable Soup
Dear kitchen friends, today I bring you a recipe that will fill your bowl with warmth and flavor. This beef barley vegetable soup is a fantastic alternative for those seeking a healthy and satisfying option. Cooked in one pot, this soup will fill your kitchen with delightful aromas. Believe me, once you try it, it will become your favorite!
- 1 tablespoon olive oil
- 900 grams beef cubes (cut into 1.5 cm square pieces)
- 2 cups chopped carrots
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- 2 liters low-sodium beef broth
- 1 cup barley (uncooked)
- 2 tablespoons tomato paste
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- Half teaspoon salt
- 1 teaspoon fresh rosemary
- 4 bay leaves
- 1 piece parmesan cheese rind (optional)
Heat the olive oil in a large pot. Add the beef cubes and sauté until the meat is lightly browned, about 10 minutes.
Once the meat is browned, add the chopped carrots, celery, and onion. Sauté for another 5 minutes.
Add the low-sodium beef broth, barley, tomato paste, garlic powder, black pepper, salt, rosemary, bay leaves, and parmesan rind. Mix well.
Cover the pot and bring the soup to a boil. Once boiling, reduce the heat and simmer over medium heat for 20-25 minutes, until the barley is fully cooked.
Remove the bay leaves and parmesan rind. Serve hot and enjoy.
Star of Your Kitchen: Beef Barley Vegetable Soup Cooking Tips
Be patient when browning the meat, this is the key to flavor. Parmesan rind adds great depth to the soup, don't hesitate to try it. Also, letting the soup rest for a while to let the flavors meld can yield exquisite results.
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