Why Make This Recipe
Hearty Beef and Barley Soup is a comforting and nutritious meal that warms you from the inside out. This dish is perfect for cold days or when you need something filling. The combination of tender beef, wholesome barley, and fresh vegetables makes it a complete meal in a bowl. It’s easy to cook and great for feeding a family or meal prepping for the week.
How to Make Hearty Beef and Barley Soup
Ingredients:
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 cup pearl barley
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tsp olive oil
Directions:
- Heat olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides.
- Add onions, carrots, celery, and garlic; sauté for about 5 minutes until softened.
- Pour in beef broth and add thyme and bay leaf. Bring to a gentle boil.
- Stir in pearl barley; reduce heat to low, cover partially, and simmer for about 45 minutes or until barley is tender.
- Remove the bay leaf, season with salt and pepper to taste, then serve hot.
How to Serve Hearty Beef and Barley Soup
Serve Hearty Beef and Barley Soup hot in bowls. You can pair it with warm bread or a simple side salad for a complete meal. It also makes great leftovers, so feel free to store any extra in the fridge for later!
How to Store Hearty Beef and Barley Soup
Let the soup cool completely before storing it. You can keep it in an airtight container in the refrigerator for up to 4 days. If you want to store it for a longer time, freeze it in portions for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave until warmed through.
Tips to Make Hearty Beef and Barley Soup
- Use fresh vegetables for the best flavor. You can also add other veggies like potatoes or green beans.
- Make sure to brown the beef well, as this adds depth and richness to the soup.
- Taste and adjust the seasoning as needed. You can always add more salt or pepper to suit your taste.
Variation
For a lighter option, you can replace the beef chuck roast with lean ground beef or even turkey. You can also use quinoa instead of barley for a gluten-free version.
FAQs
1. Can I use a different type of meat?
Yes, you can use chicken or turkey instead of beef. Cooking times may vary.
2. Is this soup healthy?
Yes, it is packed with protein and fiber from the barley and vegetables. It is also low in sodium if you use low-sodium broth.
3. Can I make this soup in a slow cooker?
Absolutely! Sear the meat first, then combine all the ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Hearty Beef and Barley Soup
- Total Time: 60 minutes
- Yield: 6 servings
- Diet: Protein-rich
Description
A comforting and nutritious beef soup with barley and fresh vegetables, perfect for cold days.
Ingredients
- 1 lb beef chuck roast, cut into 1-inch cubes
- 1 cup pearl barley
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Sear the beef until browned on all sides.
- Add onions, carrots, celery, and garlic; sauté for about 5 minutes until softened.
- Pour in beef broth and add thyme and bay leaf. Bring to a gentle boil.
- Stir in pearl barley; reduce heat to low, cover partially, and simmer for about 45 minutes or until barley is tender.
- Remove the bay leaf, season with salt and pepper to taste, then serve hot.
Notes
Serve hot with warm bread or a side salad. Great for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American