Beef and Barley Soup Recipe

A spoon is digging into a bowl full of soup.

5 from 1 vote

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

Cook Time35

Total Time40

Course: Dinner, lunch, Soup

Cuisine: American

Servings: servings

Author: Kellie

Cost: $15

Equipment

1 stockpot

Ingredients

1 tablespoon olive oil
1 pound beef tenderloin cut into 1/2 inch cubes
1 cup diced vidalia onion
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced andouille sausage
3 garlic cloves minced
2 tablespoons fresh chopped thyme
1 bay leaf
5 cups beef stock plus more if needed
1/2 cup pearl barley
1/2 teaspoon kosher salt plus more to taste
1/2 teaspoon fresh ground pepper plus 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.

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