Beef Barley Soup
A hearty, satisfying, budget friendly soup the whole family will love. I've included Instant Pot, slow cooker, and stovetop instructions so everyone can join the fun!
Servings: 8
Ingredients
- 1 1/2 lbs lean ground beef or stew meat if you prefer*
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 1 156ml can tomato paste
- 1 tbsp dried Italian herbs
- 1 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 28 fl oz can crushed tomatoes used diced if you like a chunkier texture
- 1 tbsp worchestershire sauce
- 1 tbsp liquid aminos or soy sauce
- 1 tsp pure maple syrup
- 5 cups beef broth or water
- 3/4 cup pearl barley farro works as well
- 2 cups frozen peas optional
- 1/4 cup fresh parsley to garnish optional
Instructions
Instant Pot:
- Turn the Instant Pot on Saute mode and brown the ground beef. Add the onions while the beef is about halfway done cooking and saute until they are translucent. *If using stew meat, skip the browning step. Make sure stew meat is cut into 1-1.5" chunks (I use kitchen shears to do the job!)
- Add the carrots and celery and saute for another minute or two.
- Add the garlic, italian herbs, tomato paste, and salt and pepper and saute for another minute.
- Turn off saute mode. Stir in the remaining ingredients except the frozen peas and parsley.*Add stew meat if using at this point.
- Secure lid and pressure cook on high for 20 minutes with a quick pressure release. *If using stew meat, allow for 10 minute natural pressure release after the 20 minute pressure cook before releasing the remaining pressure.
- Stir in frozen peas and allow the residual heat to cook them for a minute or two. Serve with fresh parsley scattered on top and some crusty bread or biscuits for dipping.
Slow Cooker:
- Follow steps 1-3 using a large skillet over medium low heat.
- Add the cooked meat and veggie mixture to the slow cooker and stir in the remaining ingredients except the frozen peas and parsley. *Add stew meat if using at this point. Make sure it is cut in 1-1.5" pieces (larger chunks wil not get as tender).
- Cook for 8-10 hours on low or 4 hours on high.
- Stir in frozen peas and allow the residual heat to cook them for a minute or two. Serve with fresh parsley scattered on top and some crusty bread or biscuits for dipping.
Stovetop:
- Follow steps 1-3 using a large pot over medium-low heat.
- Add the remaining ingredients (*add stew meat at this point, if using) except the frozen peas and parsley and simmer on low for 30-45 minutes or until barley is tender (simmer for 1 hour if using stew meat). Stir occasionally to prevent barley from sticking to the bottom of the pan. Add more water/broth as needed if the barley soaks up too much liquid. Turn off the heat.
- Stir in frozen peas and allow the residual heat to cook them for a minute or two. Serve with fresh parsley scattered on top and some crusty bread or biscuits for dipping.
