Hearty, smokey and satisfying, Beef and Barley Soup with Andouille Sausage is the ultimate winter weeknight soup. Loaded with deep, beefy flavor with a bit of spicy heat, this soup is ready in about 30 minutes but tastes like it simmered for hours. Much lighter than traditional beef stews!
Beef and Barley Soup with Andouille Sausage
- Yield: 5 servings
- Prep Time: 5 min
- Cooking Time: 30 min
- 1 tablespoon olive oil
- 1 pound beef tenderloin cut into ½ inch cubes
- 1 cup diced vidalia onion
- ½ cup diced celery
- ½ cup diced carrot
- ½ cup diced andouille sausage
- 3 garlic cloves, minced
- 2 tablespoons fresh chopped thyme
- 1 bay leaf
- 5 cups beef stock (plus more if needed)
- ½ cup pearl barley
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon fresh ground pepper, plus more to taste
- In a large stock pot or dutch oven, heat the oil over medium heat. Add the beef to the pot and brown on all sides working in batches, if necessary. (Do not crowd the pan of the beef will steam.) Using a slotted spoon, remove the beef from the pot and drain off all but two tablespoons of fat.
- Return the pot to the heat and add the onions. Cook until the onions begin to soften. Stir in the celery and carrot, continuing to cook until softened, approximately 4-5 minutes.
- Add the sausage and cook for an additional 2-3 minutes. Stir in the garlic and cook until fragrant, approximately 1 minutes. Add the thyme and bay leaf to the pot.
- Stir in the beef stock and barley. Bring the mixture to a boil and stir in the salt and pepper. Turn the heat to low and simmer for 30 minutes or until the barley is softened. Serve immediately.