Ahh, Vegetable Beef Barley Soup. Just the name brings to mind cozy winter evenings by the fire, the energy returning to your frozen bones with each warming sip. This hearty, healthy, and endlessly comforting soup is a beloved classic in many households. Perfect for chilly afternoons, for family gatherings or simply when you’re feeling under the weather, this soup never fails to hit the spot. Its robust flavor combined with the wholesome goodness of veggies and beef is enough to have your taste buds doing the cha-cha-cha! Plus, it’s reasonably simple to cook. You’re going to love how easily this dish comes together!
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Yield: 8 servings
So without further ado, let’s get to the nitty-gritty of this tasty Vegetable Beef Barley Soup Recipe.
Ingredients & Equipment You’ll Need
- 1 pound of beef stew meat
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 cup of barley
- 8 cups of beef broth
- 1 teaspoon of thyme
- 1 teaspoon of black pepper
- 1 bay leaf
You would also need a soup pot for this recipe.
The beef stew meat is an essential ingredient in this dish adding richness and depth to the soup, while barley gives it a fantastic texture. The veggies provide a nice contrast, balancing the heartiness of the beef and barley with their naturally sweet and refreshing taste. If you’re not a big fan of beef you may substitute it with chicken or turkey.
How To Make Vegetable Beef Barley Soup
- Firstly, heat the olive oil in your soup pot over medium heat. Add the beef stew meat and cook until it’s browned on all sides. This usually takes 5-7 minutes.
- Next, add the onion, carrots, and celery to the pot. Cook these until they’re softened which could take another 5-7 minutes.
- Add the barley to the pot, followed by the beef broth. Then, toss in your seasonings – thyme, black pepper, and a bay leaf.
- Reduce the heat to low, cover the pot, and let your awesome soup simmer for around 2 hours. Make sure to stir it occasionally.
- Finally, check that the beef and barley are both perfectly tender, then remove the bay leaf. Your lovely Vegetable Beef Barley Soup is ready to be served!
Tips For The Best Results
- Use high-quality beef broth for the best flavor.
- Dicing all the vegetables uniformly will ensure an even cooking.
- Remember to skim off any foam or impurities that rise to the top of the soup as it cooks.
Storage Tips
- Let the soup cool before storing. It can be refrigerated for up to 3 days.
- This soup freezes excellently. You can freeze it for up to 2-3 months.
Frequently Asked Questions
Q: Can I cook this soup in a slow cooker?
A: Absolutely, Vegetable Beef Barley Soup works great in a slow cooker. However, you may need to adjust the cooking time.
Q: Can I substitute barley with another grain?
A: Sure, grains like farro or brown rice work well as a barley substitute in this soup.
Q: Is this soup suitable for a gluten-free diet?
A: Unfortunately, the barley in this recipe is not gluten-free. Substituting barley with a gluten-free grain like quinoa would make this soup gluten-free.
Q: Does this soup reheat well?
A: Yes, the soup reheats wonderfully. However, you may need to add a little broth or water when reheating, as the barley absorbs liquid as it sits.
Q: Can I use an instant pot to cook this soup?
A: You most certainly can. Use the saute function to brown the beef and soften the veggies, then add the rest of the ingredients and pressure cook on high for 25 minutes.
Nutritional Facts of Vegetable Beef Barley Soup
Per serving: 250 calories, 4g fat, 30g carbohydrates, 25g protein, 4g fiber, 20mg cholesterol, 800mg sodium
In conclusion, this Vegetable Beef Barley Soup Recipe is an epic win! A perfect blend of hearty textures and umami flavors. It’s practical comfort food that’s fun to make and even more delightful to eat. Whether you’re serving it to a crowd or just making a pot to enjoy throughout the week, this soup never disappoints. Enjoy!
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