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Beef Barley Soup

Beef Barley Soup

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Why You’ll Love This Recipe

Beef Barley Soup is a hearty and comforting dish, perfect for chilly days. The tender beef, earthy barley, and savory vegetables come together in a rich broth that’s both satisfying and nourishing. Whether served as a main meal or as a starter, this soup is a perfect way to enjoy a filling, flavorful bowl of goodness.

Ingredients

Beef Barley Soup this Recipe

Beef stew meat
Pearl barley
Onion
Carrots
Celery
Garlic
Tomatoes
Beef broth
Bay leaves
Thyme
Salt
Pepper
Olive oil

Directions

  1. In a large pot, heat olive oil over medium heat. Brown the beef stew meat in batches, then remove and set aside.
  2. In the same pot, sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
  3. Add the beef back into the pot along with the tomatoes, beef broth, bay leaves, thyme, salt, and pepper. Bring to a boil.
  4. Reduce the heat and simmer for 1 hour, or until the beef is tender.
  5. Stir in the pearl barley and continue to simmer for an additional 30 minutes, until the barley is cooked and the soup is thickened.
  6. Remove the bay leaves and adjust seasoning if needed before serving.

Servings and timing

This recipe serves 6.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Variations

  • Add mushrooms for an earthy depth of flavor.
  • Use a slow cooker for a more hands-off approach—cook on low for 6-8 hours.
  • Swap beef stew meat with ground beef for a lighter version.
  • For a gluten-free version, use quinoa instead of barley.

Storage/Reheating

Store leftover Beef Barley Soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze the soup for up to 3 months. To reheat, warm on the stovetop or in the microwave until heated through.

Beef Barley Soup
Beef Barley Soup 9 Beef Barley Soup is a hearty and comforting dish, perfect for chilly days. The tender beef, earthy barley, and savory vegetables come together in a rich broth that’s both satisfying and nourishing. Whether served as a main meal or as a starter, this soup is a perfect way to enjoy a filling, flavorful bowl of goodness.

FAQs

Can I make this soup without beef?
Yes, you can use chicken or vegetable broth and add other vegetables like potatoes or mushrooms for a vegetarian version.

Can I use quick-cooking barley instead of pearl barley?
Yes, but quick-cooking barley will require less cooking time, so adjust accordingly.

Can I freeze the soup?
Yes, Beef Barley Soup freezes well for up to 3 months. Be sure to cool the soup completely before freezing.

Can I add more vegetables?
Absolutely! Feel free to add peas, corn, or spinach for extra nutrition.

Is this soup spicy?
No, it’s not spicy, but you can add red pepper flakes for a little heat if you prefer.

Conclusion

Beef Barley Soup is the ultimate comfort food. Packed with protein, fiber, and rich flavors, it’s a filling meal that’s sure to warm you up on a cold day. Whether you’re making it for a family dinner or meal prepping for the week, this soup is an easy and delicious option to enjoy.

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Beef Barley Soup

Beef Barley Soup

  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Simmer
  • Cuisine: American
  • Diet: Low Fat
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Description

A hearty and nourishing soup featuring tender beef, wholesome barley, and vegetables, perfect for a cozy meal.

Ingredients

  • 1 lb beef stew meat, cubed
  • 1/2 cup pearl barley
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 6 cups beef broth
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 cup diced tomatoes (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the beef and cook until browned on all sides.
  2. Add the chopped onion, carrots, celery, and garlic to the pot and cook for 5 minutes until the vegetables begin to soften.
  3. Stir in the tomato paste and cook for 1-2 minutes to develop flavor.
  4. Pour in the beef broth, diced tomatoes (if using), bay leaf, thyme, and barley. Stir to combine.
  5. Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beef is tender and the barley is fully cooked.
  6. Season with salt and pepper to taste. Remove the bay leaf before serving.

Notes

  • You can use frozen or fresh beef stew meat for this recipe.
  • If you prefer a thicker soup, let it simmer longer to allow the barley to absorb more liquid.
  • Feel free to add other vegetables like peas or potatoes for extra flavor.

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