Greek Barley Soup
A cozy and hearty soup featuring tender barley and a medley of wholesome ingredients, perfect for a chilly day.
Ingredients
Protein
- 1 lb beef stew meat, cubed
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
Oils & Sauces
- 2 tbsp olive oil
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
Grains
- 1 cup orzo
Liquids
- 2 ½ cups water or beef broth
Spices
- 1 stick cinnamon stick or ¼ tsp ground cinnamon
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the beef stew meat and brown on all sides.
- Once the beef is browned, add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3-4 minutes.
- Stir in the tomato paste and cook for another minute to enhance the flavors.
- Add the crushed tomatoes and your choice of water or beef broth to the pot.
- Add the cinnamon stick or ground cinnamon, bay leaf, salt, and pepper. Stir to combine, then bring to a simmer.
- Let the soup simmer uncovered for 25-30 minutes, allowing the flavors to meld.
- Stir in the orzo and cook for an additional 10 minutes, stirring often. If the soup appears too thick, add more broth as needed.
- Once the orzo is tender and the soup has thickened, remove it from heat. Discard the bay leaf and cinnamon stick, then garnish with fresh parsley. Allow to sit for a few minutes before serving for the best flavor.
Notes
Serve with crusty bread or a side salad for a complete meal. Pair with red wine for an elevated dining experience. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.