Ah, the chill of winter! There’s something undeniably comforting about wrapping your hands around a steaming bowl of soup as the wind howls outside. For me, nothing quite matches the soul-warming goodness of a hearty beef barley soup on a frosty evening. It’s like a cozy blanket for your taste buds, wrapping them in layers of savory delight. I remember the first time I made this soup—my kitchen smelled like a rustic cabin, and for a moment, I was transported to a snowy retreat. The beef, oh the beef, tender and juicy, mingles with earthy barley to create a symphony of flavors that dances across your palate.
And the veggies—let’s not forget them—add a burst of color and nutrition, like little jewels in a savory treasure chest. Sometimes, I throw in an extra carrot or two just because I like the crunch. It’s funny, isn’t it? How a simple soup can evoke such a sense of nostalgia and warmth. Oh, and don’t even get me started on the leftovers—they somehow taste even better the next day, like a fine wine that gets better with age. So, whether you’re snowed in or just need a culinary hug, this beef barley soup is your ticket to midwinter bliss.
Steps
- Sauté chopped onions and minced garlic in olive oil over medium heat until they are soft and fragrant.
- Add sliced carrots, celery, diced tomatoes with their juice, diced green bell pepper, and cooked beef to the pot. Stir in beef broth, pearl barley, Worcestershire sauce, thyme, a packet of beef gravy mix, a bay leaf, and optional red wine.
- Season the mixture with salt and black pepper to taste, then bring it to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-50 minutes until the barley is tender.
- Remove the bay leaf before serving. If the soup thickens too much after cooling, add additional broth or water to achieve your desired consistency.
- Garnish with chopped fresh parsley before serving, if desired. Enjoy it warm, perhaps with a side of biscuits or a fresh garden salad.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, sliced
- 1 rib celery, sliced
- 2 cups cooked beef
- 6 cups reduced sodium beef broth
- 14.5 ounces canned petite diced tomatoes with juices (1 can)
- ½ green bell pepper, diced
- ? cup pearl barley
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon dried thyme leaves
- 1 packet beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine (optional)
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- Salt and black pepper, to taste
Nutritional Values
Calories: 204 | Carbohydrates: 21g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 487mg | Potassium: 878mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2802IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 3mg
FAQ
- What type of beef is best for Beef Barley Soup?
- You can use any leftover beef such as pot roast, steak, or roast beef. If you don’t have pre-cooked beef, flank steak or cubed chuck are good options. Ground beef can also be used, but it should be browned with onions first and any excess fat drained.
- What kind of barley is used in this soup?
- The recipe uses pearl barley, which is the most common type. It has a slightly nutty flavor and works well in soups as a substitute for rice or pasta.
- Can this soup be made ahead and frozen?
- Yes, Beef Barley Soup can be prepared in advance and freezes very well. You can make a large batch and store it in smaller portions for easy reheating later.
- How can I adjust the thickness of the soup?
- If the soup becomes too thick upon cooling, you can add extra broth or water to achieve your desired consistency.
- What are some serving suggestions for Beef Barley Soup?
- This hearty soup is perfect when paired with buttermilk biscuits or 30-minute dinner rolls, and a fresh garden salad for a complete meal.
Tips
- Choose the Right Beef: For the best flavor and texture, use leftover beef such as pot roast or roast beef. If you don’t have leftovers, flank steak sliced against the grain or cubed chuck works well. For a different twist, try substituting with browned ground beef.
- Enhance Flavor with Homemade Stock: Whenever possible, use homemade beef stock. It provides a richer, more robust flavor compared to store-bought versions, elevating the overall taste of the soup.
- Adjust Consistency as Needed: The soup may thicken as it cools. If you prefer a thinner consistency, simply add more broth or water when reheating to achieve your desired texture.
- Experiment with Barley: Pearl barley is the recommended choice for this recipe, but don’t hesitate to explore other types of barley for varied textures. Its nutty flavor can be a delightful addition to other soups as well, like replacing noodles in turkey noodle soup.
Equipment
- Large Stockpot or Dutch Oven – Essential for cooking the soup and ensuring even heat distribution.
- Ladle – Useful for serving the soup.
- Chef’s Knife – For chopping vegetables and meat efficiently.
- Cutting Board – A sturdy surface for preparing ingredients.
- Measuring Cups and Spoons – Essential for accurately measuring ingredients like barley and liquids.
