Beef & Barley Soup (Hearty, Protein-Rich) Recipes | Kosher

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 1 ½ – 2 hours

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Ingredients  

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• 2 lbs kosher beef stew meat (cut into 1-inch cubes)

• 2 Tbsp olive oil

• 1 large onion, diced

• 3 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 cup pearl barley, rinsed

• 8 cups beef broth (kosher-certified)

• 1 can (14.5 oz) diced tomatoes

• 2 bay leaves

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp dried thyme

• ½ tsp ground cumin

• 2 Tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear on all sides until browned. Remove and set aside.

2. Cook vegetables: In the same pot, add onion, carrots, and celery. Cook for 6–7 minutes until softened. Stir in garlic and cook for 1 minute more.

3. Add barley & seasonings: Stir in barley, smoked paprika, cumin, thyme, salt, and pepper. Let flavors bloom for 1–2 minutes.

4. Build the soup: Return beef to the pot. Add broth, diced tomatoes, and bay leaves. Stir well.

5. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ – 2 hours, stirring occasionally, until beef is tender and barley is fully cooked.

6. Finish & serve: Remove bay leaves. Adjust seasoning if needed. Garnish with fresh parsley before serving.

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Serving Suggestions

• Serve with warm challah or whole-grain bread for a satisfying meal.

• Pair with a light green salad to balance this hearty soup.

• Freezes well for make-ahead Shabbat meals or weekday lunches.

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✨ Chef’s Note:
This beef & barley soup is loaded with protein, fiber, and comfort. It’s the kind of nourishing, soul-warming meal that keeps you full and energized while bringing a taste of tradition to your table.

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