Instructions
- Brown the beef
- Heat olive oil in a large pot over medium heat.
- Add the beef chunks and sear until browned on all sides. Remove and set aside.
- Sauté the vegetables
- In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes or until softened.
- Stir in the garlic and cook for 1 more minute.
- Combine ingredients
- Return the beef to the pot and add the beef broth, diced tomatoes (with juice), thyme, parsley, and bay leaf. Bring to a boil.
- Add the barley
- Stir in the barley, reduce the heat, and let the soup simmer for 45–60 minutes, stirring occasionally, until the barley is tender and the beef is fully cooked.
- Add corn and season
- Add the corn and cook for another 5–10 minutes.
- Season with salt and black pepper to taste.
- Serve
- Remove the bay leaf and ladle the soup into bowls.
- Garnish with fresh parsley, if desired.
Tips
- For an even richer flavor, let the soup sit for an hour after cooking to allow the ingredients to meld.
- Serve with crusty bread for a complete meal.
Enjoy this delicious and heartwarming Beef Barley Soup! 🥣