A hearty bowl of Beef Barley Soup will warm you up on even the coldest days.
You don’t have to wait for the weather to reach the single digits to enjoy a bowl of this beef barley soup. But if it is cold outside, making a pot of this soup is just about the best way to warm up.
One of the reasons I like this recipe is that you use pre-cooked beef, which cuts down on the cooking time. When using raw meat, it can take upwards of 2 hours or more to make a pot of beef barley soup. With this recipe, you go from start to finish in about an hour. That means a bowl of steaming goodness is on your table in half the usual time.
Unlike beef stew, which features large chunks of potatoes alongside other vegetables, this soup features diced onion, carrots, and celery so you can get a bit of everything with each spoonful. In addition to the veggies, garlic, herbs, tomatoes, and Worcestershire sauce provide abundant flavor. Plus, the barley helps add bulk, making this a filling meal.
What Cut Of Beef Should I Use?
Because this recipe calls for cooked beef, the best option is to make a large roast for dinner and reserve two cups of leftover meat for the soup. Some boneless cuts of beef that work well include chuck, short rib, and rump roasts. You could also pick up a package of pre-cooked beef from the prepared section at your grocery store, though you won’t have control over the seasonings used.
How do I store leftovers?
Let the soup cool to room temperature before storing it in airtight containers and placing them in the refrigerator. You can refrigerate the soup for up to 4 days. For longer storage, turn to your freezer. Let the soup cool, then place it in freezer-safe containers and freeze for up to 3 months. When you’re ready to eat the soup, let it thaw overnight in the refrigerator before reheating on the stove or microwave until warmed through.
Serving Suggestions
Beef barley soup can be the first course of your meal or stand on its merit as your entrée. Bake a loaf of Potato Bread to help soak up that delectable broth. For a slightly sweeter touch, serve the soup with some Sweet Potato Cornbread.
When having a filling meal, I like to go with lighter desserts, and some delicious options include Fruit Tart, a slice of Angel Food Cake, and Coconut Chia Pudding. If you want more crunch and texture, serve some No-Bake Cookies or Almond Flour Sugar Cookies.
Ingredients
- 2 1/2 teaspoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 6 1/2 cups low-sodium beef broth
- 1 can (15 ounces) crushed tomatoes
- 2 cups cooked beef
- 2/3 cup pearl barley
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 teaspoons Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until onions are translucent, about 5 minutes. Add carrots and celery, and cook for another 5 minutes.
- Add beef broth, crushed tomatoes, cooked beef, barley, thyme, bay leaves, and Worcestershire to the pot. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for about 45 minutes or until barley is tender.
- Remove bay leaves, stir in chopped parsley, and adjust seasoning if necessary. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment