Indulge in a warm and hearty bowl of beef barley soup that brings comfort and satisfaction. This recipe features tender beef, wholesome barley, and a medley of vegetables simmered to perfection. Ideal for chilly days, this soup is not only delicious but also packed with nutrients, making it a perfect choice for a wholesome meal. Follow this easy recipe to create a delightful dish that your family will love!
Ingredients
– 1 lb beef chuck, cut into cubes
– 1 cup pearl barley
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is about 1 hour and 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 45g carbohydrates, 10g fat, and 8g fiber. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat a large pot over medium heat and add a bit of oil.
2. Brown the beef cubes on all sides, about 5-7 minutes.
3. Remove the beef and set aside. In the same pot, add onions, carrots, and celery.
4. Sauté the vegetables until softened, about 5 minutes.
5. Add garlic and cook for an additional minute.
6. Return the beef to the pot and add the beef broth and diced tomatoes.
7. Stir in the pearl barley, thyme, and bay leaf.
8. Bring the mixture to a boil, then reduce heat to low.
9. Cover and simmer for about 1 hour, stirring occasionally.
10. Season with salt, pepper, and garnish with fresh parsley before serving.
Alternative Ingredients
You can substitute beef with chicken or turkey for a lighter variation. For a vegetarian option, use vegetable broth and replace beef with mushrooms or lentils. Feel free to add your favorite vegetables for extra flavor!
Serving and Pairings
Beef barley soup pairs wonderfully with crusty bread or a fresh garden salad. For a complete meal, serve it alongside a cheese plate or a light dessert, like fruit salad.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. This soup also freezes well; store it in freezer-safe containers for up to 3 months.
Cooking Mistakes
– Avoid overcrowding the beef when browning; it needs space to sear properly.
– Don’t skip the browning step; it adds depth of flavor.
– Ensure the barley is cooked thoroughly; undercooked barley can be tough.
– Adjust seasoning at the end; it’s easier to add than to remove.
– Stir occasionally to prevent sticking to the bottom of the pot.
Helpful Tips
– Use high-quality beef broth for a richer flavor.
– Let the soup sit for a few hours or overnight for improved taste.
– Experiment with different herbs for a unique flavor profile.
– Always taste before serving; adjust seasoning if necessary.
FAQs
Can I use instant barley instead of pearl barley?
Yes, you can use instant barley, but adjust the cooking time as it cooks much faster than pearl barley.
How do I thicken my beef barley soup?
To thicken the soup, you can add a slurry of cornstarch and water or let it simmer uncovered to reduce the liquid.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef and sauté the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What can I add for extra nutrition?
Consider adding leafy greens like spinach or kale in the last few minutes of cooking for added vitamins and minerals.
How long does this soup last in the fridge?
Beef barley soup can last in the refrigerator for about 3 days when stored properly in an airtight container.
Conclusion
Beef barley soup is a classic dish that offers warmth and comfort in every spoonful. Its rich flavors and wholesome ingredients make it a perfect choice for family dinners or meal prep. Enjoy this hearty soup today and savor the delightful combination of tender beef, chewy barley, and vibrant vegetables!
Beef Barley Soup Recipe
Ingredients
- 1 lb beef chuck cut into cubes
- 1 cup pearl barley
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups beef broth
- 1 can 14.5 oz diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add a bit of oil.
- Brown the beef cubes on all sides, about 5-7 minutes.
- Remove the beef and set aside. In the same pot, add onions, carrots, and celery.
- Sauté the vegetables until softened, about 5 minutes.
- Add garlic and cook for an additional minute.
- Return the beef to the pot and add the beef broth and diced tomatoes.
- Stir in the pearl barley, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for about 1 hour, stirring occasionally.
- Season with salt, pepper, and garnish with fresh parsley before serving.
