Beef and Mushroom Barley Soup

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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a big soup pot, heat 2 teaspoons oil over med-high heat.
  • Sprinkle the meat with the salt and pepper.
  • Add meat to the pot and brown on all sides, about 5 minutes total.
  • Transfer the meat to a paper towel-lined plate and set aside.
  • Add the remaining 2 teaspoons oil to the pot; add in the onion and mushrooms; cook over med-high heat, stirring, until softened, about 5 minutes.
  • Add the carrots, celery, and garlic and cook for 5 minutes more, stirring occasionally.
  • Add the broth, tomatoes, browned meat, barley, and thyme and bring to a boil.
  • Decrease heat to low, cover, and simmer until the barley is cooked and the meat is tender, about 50 minutes.
  • Taste and season with salt and pepper.
  • Ladle into soup bowls and garnish each serving with a sprinkling of parsley.
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