Looking for a hearty and warming dish to chase away the chill? This beef barley soup is the perfect solution! Packed with tender beef, wholesome barley, and a medley of vegetables, every spoonful is a nourishing delight. Ideal for family dinners or meal prep, this soup is not only delicious but also easy to make. Your kitchen will be filled with comforting aromas as it simmers, making it a must-try recipe for any home cook.
Ingredients
– 1 lb beef chuck, diced
– 1 cup pearl barley
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 8 cups beef broth
– 1 can diced tomatoes (14 oz)
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6. Preparation time is about 15 minutes, and cooking time is approximately 1 hour and 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 280 calories, 20g protein, 30g carbohydrates, 10g fat, and 5g fiber. This nutritional breakdown is for one person.
Step-by-Step Cooking Process
- Heat a large pot over medium heat and add a little oil.
- Add the diced beef and brown on all sides.
- Remove the beef from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot.
- Sauté the vegetables until they are softened, about 5-7 minutes.
- Add minced garlic and cook for another minute.
- Return the browned beef to the pot.
- Stir in the barley, diced tomatoes, bay leaves, and beef broth.
- Bring the soup to a boil, then reduce heat and let it simmer.
- Cook for about 1 hour or until the barley is tender.
- Season with salt and pepper to taste, and remove bay leaves before serving.
Alternative Ingredients
If you’re looking for alternatives, you can substitute beef chuck with ground beef for a quicker version. For a lighter option, use chicken or turkey. You can also replace pearl barley with quinoa or rice, though cooking times may vary.
Serving and Pairings
This beef barley soup pairs wonderfully with crusty bread or a fresh garden salad. For a complete meal, consider serving it alongside a simple cheese platter or some roasted vegetables.
Storage and Reheating
Store 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 can be frozen for up to 3 months; just ensure it’s in a suitable container.
Cooking Mistakes
- Not browning the beef properly can lead to less flavor.
- Using too much liquid can make the soup too watery.
- Overcooking the barley can make it mushy.
- Forgetting to season can result in bland soup.
- Skipping the sauté step can lead to a lack of depth in flavor.
Helpful Tips
- Cut beef into uniform pieces for even cooking.
- Fresh herbs can enhance the flavor significantly.
- Let the soup sit for a bit to allow flavors to meld.
- Adjust seasoning before serving for the best taste.
FAQs
Can I make this soup in a slow cooker?
Yes, you can! Just brown the beef and sauté the vegetables first, then transfer everything to the slow cooker with the broth and cook on low for 6-8 hours.
Is barley gluten-free?
No, pearl barley contains gluten, so it’s not suitable for gluten-free diets. You can substitute with gluten-free grains instead.
How can I thicken the soup?
If you prefer a thicker soup, you can blend a portion of it and stir it back in, or add a cornstarch slurry.
Can I add other vegetables?
Absolutely! Feel free to add vegetables like potatoes, green beans, or peas based on your preferences.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
Conclusion
This beef barley soup recipe is a comforting and nutritious choice for any meal. With its rich flavors and hearty ingredients, it’s sure to become a family favorite. Enjoy the warmth and satisfaction it brings, perfect for sharing with loved ones!
Beef Barley Soup Recipe
Ingredients
- 1 lb beef chuck diced
- 1 cup pearl barley
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 8 cups beef broth
- 1 can diced tomatoes 14 oz
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add a little oil.
- Add the diced beef and brown on all sides.
- Remove the beef from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot.
- Sauté the vegetables until they are softened, about 5-7 minutes.
- Add minced garlic and cook for another minute.
- Return the browned beef to the pot.
- Stir in the barley, diced tomatoes, bay leaves, and beef broth.
- Bring the soup to a boil, then reduce heat and let it simmer.
- Cook for about 1 hour or until the barley is tender.
- Season with salt and pepper to taste, and remove bay leaves before serving.