Ready in just 45 minutes, this Beef Barley Soup tastes like it's been cooking all day long and is spiked with bits of andouille sausage for a fiery kick.
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: beef barley soup, beef soup
Servings: 6servings
Calories: 375kcal
Author: Kellie
Cost: $15
Equipment
1 stockpot
Ingredients
1tablespoonolive oil
1poundbeef tenderloin cut into 1/2 inch cubes
1cupdiced vidalia onion
1/2cupdiced celery
1/2cupdiced carrot
1/2cupdiced andouille sausage
3garlic clovesminced
2tablespoonsfresh chopped thyme
1bay leaf
5cupsbeef stockplus more if needed
1/2cuppearl barley
1/2teaspoonkosher saltplus more to taste
1/2teaspoonfresh ground pepperplus more to taste
Instructions
In a large stock pot or dutch oven, heat the oil over medium heat.
Add the beef to the pot and brown on all sides working in batches, if necessary. (Do not crowd the pan of the beef will steam.)
Using a slotted spoon, remove the beef from the pot and drain off all but two tablespoons of fat. Return the pot to the heat and add the onions. Cook until the onions begin to soften.
Stir in the celery and carrot, continuing to cook until softened, approximately 4-5 minutes. Add the sausage and cook for an additional 2-3 minutes.
Stir in the garlic and cook until fragrant, approximately 1 minutes. Add the thyme and bay leaf to the pot.
Stir in the beef stock and barley. Bring the mixture to a boil and stir in the salt and pepper.
Turn the heat to low and simmer for 30 minutes or until the barley is softened.
Serve immediately.
Notes
Beef Barley Soup is a great make ahead dinner option. Simply store in an airtight container in the refrigerator for up to 5 days and reheat over low heat.To Freeze: Transfer to a freezer safe container and freeze for up to 2 months. To reheat, add to a saucepan and cook over low heat until warm.