Beef Barley Soup, a rustic dish rooted in tradition, has been warming hearts and satisfying appetites for centuries. With its humble beginnings in 18th century Colonial America, the recipe has evolved, but its essence remains true to the comforting flavors of slow-cooked beef, vegetables, and the unique chewiness of barley.
Why Beef Barley Soup?
This wholesome soup isn’t just a feast for the taste buds; it’s a healthy option too! Packed with about 165 calories per cup, less than 5 grams of fat, and almost 20 grams of protein, it’s a nutrient-rich choice. The combination of nourishing vegetables, whole grains, and fiber ensures a satisfying and wholesome meal. However, it’s important to note that this soup contains 13.5 grams of carbohydrates per cup, making it unsuitable for a Keto or low-carb diet. Also, it’s not gluten-free due to the presence of barley, which contains gluten.
Beef stew meat
Carrots, celery, onion, mushrooms, and garlic
Thyme and bay leaves
Barley (either quick barley or regular pearled barley)
Kosher salt and ground black pepper
How To Make Beef Barley Soup?
Begin by browning chunks of beef in olive oil, creating a flavorful base for the soup.
Toast onions and spices for an aromatic touch, awakening the flavors.
Add a medley of vegetables, broth, and barley, allowing them to simmer until tender.
Choose the barley wisely – quick barley for a swift experience or regular pearled barley for a more extended, flavor-infused simmer.
Prepare the soup up to a day in advance, allowing it to cool at room temperature, covering it, and refrigerating it overnight. Before serving, reheat the pot on the stovetop.
This soup freezes well. Once cooled to room temperature, transfer it to the fridge, then to an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
When chilled, remove the solidified fat from the soup or leave it and stir when reheating. Reheat on the stovetop in a covered saucepan or Dutch oven until warmed through.
Use regular pearl barley instead of “quick barley,” adjusting cooking time to about 30-40 minutes.
Diced chuck or short rib can substitute beef stew meat for tender results.
Enhance flavor with red wine, balsamic vinegar, Worcestershire sauce, or additional herbs like parsley, rosemary, oregano, or chives.
For richer tomato flavor, add 1-2 tablespoons of tomato paste with mushrooms and garlic.
Chicken broth can replace beef broth but alters the taste slightly.
Tips for Best Beef Barley Soup
This recipe makes a large batch; leftovers can be frozen, or halve ingredients for a smaller portion.
Brown the meat for added flavor; avoid overcrowding the pot.
Ensure the beef is cooked long enough to tenderize tough connective tissues.
Simmer with the Dutch oven covered to retain moisture.
Garnish individual servings with fresh parsley or herbs for a vibrant touch.