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–+ servings
hearty beef and vegetable soup

Ground Beef and Carrot Barley Soup

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 pound ground beef
  • 1 cup barley
  • 4 cup beef broth
  • 2 cup water
  • 3 large carrots diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 teaspoon thyme
  • 1 bay leaf

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent.
  • Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon.
  • Stir in the diced carrots and cook for 3 minutes.
  • Pour in the beef broth and water, then add the barley.
  • Season the soup with salt, black pepper, thyme, and the bay leaf.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes, stirring occasionally.
  • Remove the bay leaf, taste, and adjust seasoning as needed.
  • Allow the soup to rest for 5 minutes before serving.

Notes

For extra flavor, consider adding a splash of Worcestershire sauce during cooking or a sprinkle of fresh parsley when serving. You can also substitute pearl barley with quick-cooking barley to reduce the simmering time. If you prefer a thicker soup, let it simmer longer or partially blend it using an immersion blender.
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