Beef Barley Soup

There’s something incredibly comforting about a warm bowl of Beef Barley Soup on a chilly winter day. I often find myself reminiscing about the times I’d come home from school, the aroma of simmering broth greeting me at the door. This hearty soup quickly became a family favorite, warming us both inside and out. The way the tender chunks of beef mingle with chewy barley and vibrant vegetables brings a sense of nostalgia that makes every spoonful feel like a hug. I love how this recipe allows the rich flavors to meld together, creating a dish that feels both simple and luxurious at the same time. Whether it’s for a cozy dinner or to feed a crowd, Beef Barley Soup never disappoints.

Ingredient List for Beef Barley Soup

When preparing Beef Barley Soup, it’s essential to focus on the harmony of the ingredients. Each component plays a vital role, from the robust beef to the nutty barley. This combination creates a rich and hearty soup that’s perfect for winter meals.

• 1 tablespoon oil – Used for sautéing the ingredients, creating a flavorful base.
• 1 pound beef cut into cubes – Chuck roast works well for a tender texture.
• 1 diced onion – Adds sweetness and depth to the soup.
• 3-4 diced carrots – Provides color and a touch of sweetness.
• 2 ribs chopped celery – Contributes a crunchy texture and flavor.
• 2 teaspoons minced garlic – Enhances the overall taste with its aromatic qualities.
• 1 ½ teaspoons salt – Essential for bringing out the flavors.
• 1 teaspoon dried thyme – Adds an earthy aroma.
• ½ teaspoon black pepper – Provides a mild heat.
• 5 cups low sodium beef broth – The base of the soup, full of savory flavor.
• ¾ cup pearl or pot barley – Adds heartiness and chewiness.
• 3 tablespoons tomato paste – Deepens the color and flavor.
• 2 bay leaves – Infuses the soup with a subtle aroma.
• fresh parsley – For garnish, adding color and freshness.

The Method for Beef Barley Soup

Making Beef Barley Soup is a straightforward process that rewards you with a delicious meal. Follow these steps to create a perfect pot of warmth. You’ll savor how the flavors develop as everything simmers together.

1. In a large Dutch oven or soup pot, heat 1 tablespoon of oil over medium-high heat. Once the oil is shimmering, add 1 pound of beef cut into cubes. Cook the beef for about two minutes per side, or until it’s nicely browned. This browning process adds rich flavor to your soup. Once browned, remove the beef from the pot and set it aside.
2. With the same pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs of chopped celery. Stir these ingredients together and cook for about three to four minutes. You want the onion to become translucent, releasing its sweet aroma throughout your kitchen.
3. Next, add 2 teaspoons of minced garlic, 1 ½ teaspoons of salt, 1 teaspoon of dried thyme, and ½ teaspoon of black pepper. Stir everything together and cook for an additional minute, allowing the spices to bloom and fill your kitchen with their fragrant scents.
4. Now it’s time to stir in 5 cups of low sodium beef broth, ¾ cup of pearl or pot barley, 3 tablespoons of tomato paste, and 2 bay leaves. This combination will create the heart of your soup. Bring this mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to medium-low and add the browned beef back into the pot. Cover it and let it simmer for about thirty-five to forty-five minutes. Stir occasionally to ensure even cooking. You’ll see the barley swell and the carrots become tender.
6. After the cooking time, the soup should be thickened and aromatic. Remove the bay leaves before serving. Taste the soup and adjust the seasoning, adding more salt or pepper if needed. Serve the soup hot, garnished with fresh parsley for a pop of color.

Making Adjustments

Sometimes, preferences or dietary needs may require adjustments to the recipe. Here are some tips to help you personalize your Beef Barley Soup.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Make sure to cool the soup before storing.
• Freezing: You can freeze this soup in a freezer-safe container for up to three months. Just let it cool completely before freezing.
• Pairing: This soup pairs beautifully with crusty bread or a light salad, making it a complete meal.
• Vegetable Add-Ins: Don’t hesitate to add additional vegetables such as peas or green beans for extra nutrition and flavor.
• Beef Options: You can use other cuts of beef, like round or brisket, but chuck roast provides the best flavor and tenderness.
• Spice It Up: If you enjoy a bit of heat, consider adding a dash of red pepper flakes or a splash of hot sauce when serving.

Side Dish Ideas for Beef Barley Soup

Serving Beef Barley Soup can be as creative as the soup itself. Here are some ideas that complement this hearty dish well:

• Crusty Bread: A warm, crusty loaf of bread is perfect for dipping. Try serving a slice of sourdough or a baguette.
• Simple Green Salad: A refreshing salad with mixed greens, cucumbers, and a light vinaigrette balances the richness of the soup.
• Roasted Vegetables: Roasted seasonal veggies such as Brussels sprouts or carrots add an extra layer of flavor and texture.
• Grilled Cheese: A classic pairing, grilled cheese sandwiches make for a delicious side.
• Potatoes: Serve with mashed potatoes or a potato salad for a heartier meal.
• Occasions: This soup is perfect for cozy family dinners, holiday gatherings, or even meal prep for busy weeknights.

FAQ

Conclusion

Beef Barley Soup is truly one of those recipes that warms the heart and soul. The combination of tender beef, hearty barley, and nutritious vegetables creates a symphony of flavors and textures that can’t be beaten. I encourage you to give this recipe a try. It’s perfect for family dinners or cozy nights in. You’ll find that it’s not just a meal but a comforting experience that brings everyone together. Enjoy every delicious spoonful!

Beef Barley Soup

The ultimate comfort food, Beef Barley Soup combines tender beef, hearty barley, and fresh vegetables in a deliciously rich broth. Perfect for cozy dinners or meal prep, this easy recipe will warm your soul and satisfy your cravings. Make it tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dinner, Soups

Cuisine American

Servings 6 servings

Calories 360 kcal

Equipment

• Baking Sheet
• Chef's Knife
• Large Pot
• Wooden Spoon
• Oven
• Cutting Board
• Saucepan

Ingredients

  

• 1 tablespoon oil
• 1 pound beef cut into cubes I used chuck roast
• 1 diced onion
• 3-4 diced carrots
• 2 ribs chopped celery
• 2 teaspoons minced garlic
• 1 ½ teaspoons salt
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 5 cups low sodium beef broth
• ¾ cup pearl or pot barley rinsed
• 3 tablespoons tomato paste
• 2 bay leaves
• fresh parsley for garnish

Instructions

 

• In a large Dutch oven or soup pot, heat 1 tablespoon of oil over medium-high heat. Once the oil is shimmering, add 1 pound of beef cut into cubes. Cook the beef for about two minutes per side, or until it’s nicely browned. This browning process adds rich flavor to your soup. Once browned, remove the beef from the pot and set it aside.
• With the same pot, add 1 diced onion, 3-4 diced carrots, and 2 ribs of chopped celery. Stir these ingredients together and cook for about three to four minutes. You want the onion to become translucent, releasing its sweet aroma throughout your kitchen.
• Next, add 2 teaspoons of minced garlic, 1 ½ teaspoons of salt, 1 teaspoon of dried thyme, and ½ teaspoon of black pepper. Stir everything together and cook for an additional minute, allowing the spices to bloom and fill your kitchen with their fragrant scents.
• Now it’s time to stir in 5 cups of low sodium beef broth, ¾ cup of pearl or pot barley, 3 tablespoons of tomato paste, and 2 bay leaves. This combination will create the heart of your soup. Bring this mixture to a boil over medium-high heat.
• Once boiling, reduce the heat to medium-low and add the browned beef back into the pot. Cover it and let it simmer for about thirty-five to forty-five minutes. Stir occasionally to ensure even cooking. You’ll see the barley swell and the carrots become tender.
• After the cooking time, the soup should be thickened and aromatic. Remove the bay leaves before serving. Taste the soup and adjust the seasoning, adding more salt or pepper if needed. Serve the soup hot, garnished with fresh parsley for a pop of color.

Notes

For best results, make sure to store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze this soup for up to three months. Enjoy it with crusty bread or a simple salad!

Keyword Beef Barley Soup, comfort food, hearty soup recipes, winter recipes

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.