Beef Barley Soup
Why Make This Recipe
Beef Barley Soup is a hearty and comforting dish that is perfect for chilly days. This soup is not only filling but also packed with nutrients from beef, vegetables, and barley. It’s a great way to use simple ingredients to create a meal that everyone will love. Plus, it’s easy to make and can feed a crowd!
How to Make Beef Barley Soup
Ingredients :
- 1 lb beef stew meat, cut into cubes
- 1 cup barley
- 4 cups beef broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 cup corn (fresh or frozen)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions :
- In a large pot, heat olive oil over medium heat.
- Add the beef and brown on all sides.
- Stir in the onions, carrots, celery, and garlic; cook until vegetables are softened.
- Add the diced tomatoes, corn, thyme, salt, and pepper.
- Pour in the beef broth and bring to a boil.
- Reduce heat, add barley, and simmer for about 45 minutes or until the beef is tender and barley is cooked.
- Adjust seasoning as needed and serve hot.
How to Serve Beef Barley Soup
Serve Beef Barley Soup hot, garnished with fresh herbs like parsley if desired. This soup pairs wonderfully with crusty bread or a side salad for a complete meal. Make sure to offer plenty of soup in bowls, so everyone can enjoy a generous serving!
How to Store Beef Barley Soup
To store Beef Barley Soup, let it cool down to room temperature first. Then, place it in an airtight container and store it in the refrigerator for up to 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Beef Barley Soup
- Make sure to brown the beef well for more flavor.
- You can add more vegetables, like mushrooms or peas, depending on your preference.
- Adjust the seasoning to suit your taste. If you like it spicy, add a pinch of red pepper flakes!
- If you prefer a thicker soup, you can use less broth or add more barley.
Variation
You can switch out the beef for turkey or chicken for a lighter version of this soup. Additionally, substitute pearl barley with quick-cooking barley for a faster cooking time.
FAQs
Can I use leftover beef?
Yes, leftover roast beef works great in this soup! Just chop it into smaller pieces and add it after you’ve cooked the vegetables.
What if I don’t have beef broth?
You can use vegetable broth or water with seasoning instead of beef broth. It will still create a tasty soup.
Can I make this soup in a slow cooker?
Absolutely! Brown the beef first, then add all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for about 3-4 hours.
Beef Barley Soup
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add the beef and brown on all sides.
- Stir in the onions, carrots, celery, and garlic; cook until vegetables are softened.
- Add the diced tomatoes, corn, thyme, salt, and pepper.
- Pour in the beef broth and bring to a boil.
- Reduce heat, add barley, and simmer for about 45 minutes or until the beef is tender and barley is cooked.
- Adjust seasoning as needed and serve hot.
