Ready in just 45 minutes, this Beef Barley Soup tastes like it's been cooking all day long.
Course: Dinner, lunch, Soup
Keyword: beef barley soup, beef soup
1poundbeef tenderloin cut into 1/2 inch cubes
1cupdiced vidalia onion
1/2cupdiced andouille sausage
2tablespoonsfresh chopped thyme
5cupsbeef stockplus more if needed
1/2teaspoonkosher saltplus more to taste
1/2teaspoonfresh ground pepperplus more to taste
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.
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.