If the soup seems overly thick once done, you can thin it out by stirring in additional beef broth or water to reach the desired consistency. Start with 1⁄4 cup extra liquid at a time.
Should I rinse the barley before adding it to the soup?
It’s recommended to rinse the barley in a fine mesh strainer before using. This removes excess starch and prevents the soup from becoming overly cloudy.
Can I prep this soup in advance?
Yes! Fully prepare the soup through step 3. Allow to cool, then transfer to the refrigerator for up to 4 days. When ready to serve, reheat on the stove until piping hot, adding more broth if needed. You can also freeze the soup for up to 3 months.
Prep Time: 10 mins
Cook Time: 6-8 hours
Total Time: 6 hours 10 mins
Ingredients:
1 cup carrots, peeled and chopped
1 lb stew beef, cut into 1-inch cubes
1/2 cup pearl barley, rinsed
2 tbsp tomato paste
2 stalks celery, chopped
2 tbsp olive oil
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