This soup is made in one-pot, so that minimizes clean up. It uses so many fresh & healthy ingredients and is packed with protein. Whether you are coming in from a great day on the slopes, or from a crazy day at work. This soup is sure to warm & win over your soul.
Yields1 ServingPrep Time10 minsCook Time35 minsTotal Time45 mins
2 pounds boneless beef chuck roast or stew meat, cut into 1/2 inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons canola oil or grapeseed oil, divided
3 large carrots, diced
1 large yellow onion, diced
2 celery stalks, diced
4 medium cloves garlic, roughly chopped
3 quarts (3L) vegetarian stock (either store-bought or homemade)
2 teaspoons fresh thyme
1 cup dry quick cook pearled barley
1/4 cup plus some minced fresh parsley, for garnish
1
Season the beef with some salt and pepper. Add 1 tablespoon of the canola oil to a stock pot or dutch oven. Heat over medium-high heat until shimmering. Add the meat and brown it on all sides, this will take about 8-10 minutes. Remove the meat from the pot and place on a plate, set aside.
2
Add the other tablespoon of oil. onions, carrots, celery and garlic to the pan. Cook for about 8 minutes, or until all the veggies are softened and fragrant. Remove these from the pan & place in a bowl.
3
Pour the veggie stock into the pot. Bring to a boil. Add the veggies, meat, barley, thyme and the 1/4 cup parsley to the stock. Bring to a boil and cook for about ten minutes or until the barley is cooked through.
4
Ladle soup into bowls. Serve with chopped parsley. Store in the fridge in an airtight container up to 5 days. Or store in an airtight container in the freezer up to 3 months.
Ingredients
2 pounds boneless beef chuck roast or stew meat, cut into 1/2 inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons canola oil or grapeseed oil, divided
3 large carrots, diced
1 large yellow onion, diced
2 celery stalks, diced
4 medium cloves garlic, roughly chopped
3 quarts (3L) vegetarian stock (either store-bought or homemade)
2 teaspoons fresh thyme
1 cup dry quick cook pearled barley
1/4 cup plus some minced fresh parsley, for garnish
Directions
1
Season the beef with some salt and pepper. Add 1 tablespoon of the canola oil to a stock pot or dutch oven. Heat over medium-high heat until shimmering. Add the meat and brown it on all sides, this will take about 8-10 minutes. Remove the meat from the pot and place on a plate, set aside.
2
Add the other tablespoon of oil. onions, carrots, celery and garlic to the pan. Cook for about 8 minutes, or until all the veggies are softened and fragrant. Remove these from the pan & place in a bowl.
3
Pour the veggie stock into the pot. Bring to a boil. Add the veggies, meat, barley, thyme and the 1/4 cup parsley to the stock. Bring to a boil and cook for about ten minutes or until the barley is cooked through.
4
Ladle soup into bowls. Serve with chopped parsley. Store in the fridge in an airtight container up to 5 days. Or store in an airtight container in the freezer up to 3 months.
AuthoradminCategoryFall, Meat, Mushrooms, Soups, WinterCuisineAmericanCooking MethodBoiling, BrowningDifficultyBeginner
