Beef and Barley Soup

Introduction

There’s something wonderfully comforting about a steaming bowl of beef and barley soup, especially on a chilly evening. I recently made a batch for my family, and the aroma that filled the kitchen was simply irresistible. As the soup simmered, my kids couldn’t resist sneaking tastes, and when it finally made it to the table, it was met with delighted smiles and empty bowls. This hearty soup is not just satisfying; it’s packed with nutrients, making it a perfect meal for any day of the week.

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach or kale, chopped
• Fresh parsley, chopped (for garnish)

Instructions

1. Brown the Beef:

• In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides, which should take about 5-7 minutes.

1. Sauté the Vegetables:

• Add the chopped onion, diced carrots, diced celery, and minced garlic to the pot. Sauté for an additional 5 minutes, until the vegetables are softened and fragrant.

1. Add Broth and Barley:

• Pour in the beef broth and bring the mixture to a boil. Once boiling, stir in the pearl barley, dried thyme, and bay leaf.

1. Simmer the Soup:

• Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the barley is tender and the beef is cooked through.

1. Season and Add Greens:

• Season the soup with salt and pepper to taste. Stir in the chopped spinach or kale and cook until it wilts, which should take just a few minutes.

1. Garnish and Serve:

• Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 300
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 25g
• Cholesterol: 70mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

How to Serve

• Ladle into bowls and garnish with fresh parsley.
• Serve with crusty bread or rolls on the side for dipping.
• Pair with a simple salad for a well-rounded meal.
• Enjoy hot, as it’s most flavorful right after cooking.

Additional Tips

1. Use Quality Beef: Choose well-marbled beef stew meat for a richer flavor.
2. Add More Vegetables: Feel free to toss in other veggies like potatoes or mushrooms for added texture.
3. Adjust Seasonings: Taste as you go and adjust salt, pepper, and herbs to your liking.
4. Store Leftovers: This soup keeps well in the refrigerator for up to 3 days, making it great for meal prep.
5. Make It Ahead: The flavors develop even more when made a day in advance, so consider preparing it ahead of time.

Recipe Variations

• Swap the Grains: Use quinoa or brown rice instead of pearl barley for a different texture.
• Add Beans: Incorporate white beans or kidney beans for an extra protein boost.
• Spice It Up: Add a dash of cayenne or red pepper flakes for heat.

Serving Suggestions

• Serve with grated Parmesan cheese on top for an extra layer of flavor.
• Add a squeeze of lemon juice just before serving for brightness.
• Pair with herb-infused olive oil for drizzling over the top.

Freezing and Storage

• Freezing: This soup freezes well. Let it cool completely before transferring to airtight containers. It can be frozen for up to 3 months.
• Reheating: Thaw in the refrigerator overnight and reheat on the stove over medium heat, adding a splash of broth if it seems too thick.

FAQ Section

1. Can I use ground beef instead of stew meat?

• Yes, but be sure to adjust the cooking time as ground beef cooks faster.

1. What if I don’t have pearl barley?

• You can substitute with another grain like quinoa or brown rice, but cooking times may vary.

1. Is this soup gluten-free?

• If you use gluten-free tamari instead of soy sauce and check your beef broth, it can be gluten-free.

1. Can I make this soup in a slow cooker?

• Absolutely! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

1. How can I make this soup spicier?

• Add more cayenne pepper or a splash of hot sauce when seasoning.

1. What herbs pair well with beef and barley soup?

• Besides thyme, consider adding rosemary or parsley for additional flavor.

1. Can I add frozen vegetables?

• Yes, frozen vegetables can be added during the last 20 minutes of cooking.

1. How do I store leftovers?

• Store in airtight containers in the refrigerator for up to 3 days.

1. Can I use vegetable broth instead of beef broth?

• Yes, but the flavor will change, making it a lighter soup.

1. Is this soup suitable for meal prep?

• Definitely! It keeps well and can be easily reheated for quick meals.

Conclusion

Beef and barley soup is a classic comfort food that not only warms the body but also nourishes the soul. With its hearty ingredients and rich flavors, it’s perfect for family dinners, chilly nights, or meal prep. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and yields delicious results. So, gather your ingredients, follow the steps, and enjoy a bowl of this delightful soup that will surely become a favorite in your household.

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