Okay, so this isn’t some fancy, gourmet soup, but honestly? It’s the one I make most often. I needed something quick and filling after a long day, and this totally hits the spot. It took me a few tries to get the barley just right (sometimes it was too mushy, sometimes too hard), but I think I’ve finally cracked the code.
What I love most about this soup is how versatile it is. You can totally swap out the beef broth for chicken broth, or even use water in a pinch (I’ve done it – don’t judge). Plus, it’s a great way to use up any veggies that are about to go bad in your fridge. I’ve added everything from mushrooms to zucchini, and it’s always delicious.
Seriously, this soup is a lifesaver on those nights when you’re too tired to cook but still want something warm and satisfying. You can even make a big batch and freeze some for later, which is what I usually do. Just reheat it on the stovetop or in the microwave, and you’re good to go. I also kinda love how the flavors get even better the next day.
What You’ll Need
- 1 pound ground beef
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 tablespoons garlic, chopped
- 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon rosemary, chopped (or 1/4 teaspoon dried rosemary)
- 2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes
- 1 cup pearl barley (rice for gluten-free)
- 2 bay leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce (gluten-free for gluten-free)
- 1 teaspoon fish sauce (or soy sauce) (gluten-free for gluten-free)
- salt and pepper to taste
- 1 tablespoon parsley, chopped (optional)
Steps
- Cook the ground beef in a large saucepan over medium-high heat, breaking it apart as it cooks. Set the cooked beef aside and reserve about a tablespoon of the grease in the pan.
- Add the onions, carrots, and celery to the pan and cook until they’re nice and tender, which usually takes about 7-10 minutes.
- Add the garlic, thyme, rosemary, smoked paprika, and tomato paste. Cook for about a minute until everything smells amazing.
- Pour in the beef broth, diced tomatoes, cooked ground beef, barley, bay leaves, balsamic vinegar, Worcestershire sauce, and fish sauce.
- Bring the soup to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 20-30 minutes, or until the barley is tender.
- Fish out the bay leaves, season with salt and pepper to taste (I usually go a little heavy on the pepper), and stir in the parsley if you’re using it. Now eat!
Substitutions That Actually Work
- Honestly, you can use pretty much any ground meat here. Ground turkey or chicken works just as well.
- If you don’t have barley, rice is a good substitute. Just keep in mind that the cooking time might be a bit different.
- Out of fresh herbs? Dried herbs are fine too. Just use about half the amount.
Making It Diabetes-Friendly
- Use a low-sodium beef broth and watch your salt intake.
- You can also reduce the amount of barley or use a lower-carb alternative like cauliflower rice.
Tips & Storage
- Make a double batch and freeze half for later.
- This soup reheats like a dream. Just add a splash of water or broth if it’s too thick.
- If you’re feeling extra fancy, you can top it with a dollop of sour cream or Greek yogurt before serving. But I usually skip it.