Beef and Barley Soup: A Hearty, Comforting Classic
Why You’ll Love This Beef and Barley Soup
Hi there, soup lovers! This Beef and Barley Soup is more than enough for you if you are in the middle of hunting for a tasty and filling dish perfect to be enjoyed on cold days. This traditional gem is filled with succulent beef, fresh vegetables, and nourishing barley; it is all slow-cooked in a lovely broth. The soup makes your kitchen smell warm and comforting and your tummy full after a bowl.
For me, this soup was always made during winter time in my house, and now I use it as my easy weekday dinner or just cook it as a big batch in advance. Whether it is lunchtime or dinnertime, you’ll find that this soup is packed with all the appropriate stuff. Besides, it freezes amazingly well, so you can prepare a portion or two and then put the rest in the freezer when you don’t have time to cook.
Why You’ll Love This Recipe
Here are a few reasons why this Beef and Barley Soup should be on your regular meal rotation:
- Rich and Hearty: Tender beef, healthy barley, and crisp vegetables combine with delicious beef stock to make a comfort food perfect for cold weather.
- Simple to Prepare: Although it may require some time on the stovetop to develop great flavors, the compliment is relatively simple, making the dish ideal for anyone who wants to cook, from a novice to a master chef.
- Nutritious and Filling: Barley contains fibers and nutrients, whereas vegetables and beef provide proteins, vitamins, and minerals to ensure total body nutrition.
- Freezer-Friendly: This soup can be quickly frozen, and it is excellent for making large batches for meal prepping and having snacks for dinner.
Beef and Barley Soup: A Hearty, Comforting Classic
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour18
minutes320
kcalThis classic Beef and Barley Soup is a hearty soup packed with tender beef, barley and fresh vegetables cooked in rich flavorful broth to warm you up inside! Filling, healthy and freezer-friendly; great for cold days — perfect cozy family dinner or meal prep.
Ingredients
1 1/2 lbs beef chuck, cut into bite-sized pieces
2 tbsp olive oil
One large onion, diced
Three carrots, peeled and sliced
Two celery stalks, chopped
Three cloves garlic, minced
8 cups beef broth
3/4 cup pearl barley
Two bay leaves
1 tsp dried thyme
Salt and pepper, to taste
Fresh parsley, chopped for garnish (optional)
Optional Add-Ins:
Mushrooms, for an earthy flavor
Potatoes, for extra heartiness
Quinoa, as a gluten-free alternative to barley
Directions
- Brown the Beef
Add the olive oil and heat it over medium-high heat in the pot or Dutch oven you will use. Put the beef into the pan in portions so you properly sauté each side. This step aids in giving the soup a good stock on which the end flavor is built. Once browned, remove the beef from the pot, put it on a plate, and set it aside. - Sauté the Vegetables
Add the onions, carrots, celery, and garlic in the same pot, immediately turning the heat to medium heat. Stir for about 5 minutes until the vegetables are tender, and they will release an aroma of their own. This produces an excellent base on which the soup will be made. - Add the Broth and Barley
Bring the beef back to the pot, adding beef broth, barley, bay leaves, and dried thyme. Mix all the ingredients and allow the soup to boil. After bringing it to a boil, lower the heat to low and let it continue to cook at low boil, stirring occasionally for 60-90 minutes until the beef becomes tender and barley is done. - Season and Serve
Taste the soup and add the seasoning, such as salt and pepper, if required. Before you are ready to serve, you should be careful to reduce the amount of liquid, discard the bay leaves to make the dish look beautiful, and add fresh parsley. - Enjoy!
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Recipe Video
Notes
- If you plan to freeze any leftovers, cook the barley separately and add it during reheating for best texture. This prevents barley from turning mushy while keeping the consistency of soup.
Types of Customizations for Beef and Barley Soup
The goodness of the combined ingredients make this Beef and Barley Soup a very versatile dish. Here are some ideas to customize it:
- Add Mushrooms: To enrich the cabbage taste with an earthen bouquet, include sliced mushrooms into sautéed vegetables.
- Gluten-Free Option: Far from it. Change the barley with quinoa or rice if you’re seeking something gluten-free.
- Slow Cooker Version: For a somewhat more low-maintenance approach, brown the beef and sauté the vegetables, transfer the lot to a slow cooker, pour over the broth, add the barley and spices, and then cook on low for 6-8 hours.
- Roasted Vegetables: To take the soup to a new level, sauté the carrots and the celery, then bake them before throwing them into the soup.
Health Benefits of Beef and Barley Soup
This Beef and Barley Soup is not only comforting but also packed with nutrients:
- Beef: High in protein, iron, and zinc, beef benefits muscle health and a healthy immune system.
- Barley: It contains fiber, is good for the bowels, and has little effect on spikes in sugar levels. It is also a great source of minerals, such as magnesium and B vitamins.
- Vegetables: Carrots, celery, and onions contain vitamin C, vitamin A, and antioxidant nutrients, which assist in building your immunity.
Serving Suggestions and Storing Tips
This soup is incredibly versatile and easy to serve. Here are a few ideas:
- Serve with Bread: It is best eaten for dinner with a slice of crust bread or rolls.
- Make Ahead: I recommend making this soup and having it the next day when the stock is even tastier. Homemade granola bars can be prepared in large quantities, lasting in the refrigerator for four days and in the freezer for three months.
- Freezing Tip: Barley should be advisably cooked and then added to the soup when you decide to reheat the soup if you intend to store the soup in the freezer. This is useful in keeping its texture sound.
Conclusion
That’s my view on Beef and Barley Soup! It’s delicious, filling, and tasty – the epitome of comfort food. This soup is perfect for any night, whether you decided to cook before watching a family video or preparing it for busy weeknights. Soon, you will be able to try it!
Please come back here with how you prepare yours and do not forget to post pictures of your soup below in the comments section.
FAQs
Can I make this soup in a slow cooker?
Yes! After browning the beef and sautéing the vegetables, add the lot to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How long can I store this soup?
Refrigerated, this soup will last up to 4 days. Want to freeze it? Then, you can freeze up to 3 months in an airtight container.
Can I make this soup gluten-free?
Absolutely! You can substitute the barley with quinoa or rice for a gluten-free version.
What cuts of beef are best for this soup?
Beef chuck is ideal because it becomes tender as it simmers, but you can also use beef stew meat or even short ribs for a richer flavor.
