This beef barley soup has been one of my favorite comfort foods since childhood. I remember the smell of it simmering away on the stove, filling the house with warmth. It is hearty and nourishing, the kind of cozy dinner you look forward to at the end of the day, and even better as lunch the next day. It has also become a fan favorite among my clients when I prepare it for meal prep.

Ingredients

• 1 lb grass-fed ground beef (see notes)

• 1 medium onion, diced

• 3 medium carrots, sliced into rounds

• 1 cup fresh green beans, trimmed and cut into 1-inch pieces

• 3 cloves garlic, minced

• 1 (28 oz) can organic crushed tomatoes

• 2 tbsp organic tomato paste

• 1 cup pearl barley, rinsed

• 6 cups water

• 1 bay leaf

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 2 tbsp olive oil

• Salt and freshly ground black pepper, to taste

• Fresh parsley, for garnish

(Optional plant-based swap: high-quality organic firm tofu, cubed — see notes)

Instructions

1. Brown the beef:

   Heat 1 tbsp olive oil in a large pot over medium heat.

   Add the grass-fed ground beef, season lightly, and cook until browned. Remove from the pot and set aside.

2. Build the base:

   Add the remaining 1 tbsp olive oil to the pot.

   Sauté onion and carrots until softened, about 5 minutes.

   Add garlic and tomato paste; stir for 1 minute until fragrant.

3. Simmer the soup:

   Stir in crushed tomatoes, water, barley, thyme, bay leaf, and browned beef.

   Bring to a boil, then reduce to a simmer. Cover and cook for about 45 minutes, stirring occasionally.

4. Add the green beans:

   Stir in green beans during the last 10–15 minutes so they stay bright and tender.

5. Finish & serve:

   Remove bay leaf. Taste and adjust seasoning with salt and pepper.

   Ladle into bowls and garnish with fresh parsley.

Notes & Tips

• I prefer grass-fed ground beef for its clean flavor and nutrient profile. If beef isn’t your thing, you can sub with another ground protein or even a high-quality organic firm tofu for a plant-based version.

• I never use boxed or canned chicken stocks in my soups, and they do not skip a beat. I build flavor right in the pot with the ingredients the soup calls for, which keeps the taste clean and lets the tomato and barley shine without adding unnecessary fillers or preservatives.

• The soup thickens as it sits; add a little extra water when reheating if needed.

• Meal prep tip: cool completely before portioning. It reheats beautifully, and the flavor only deepens with time.