Easy Homemade Beef Barley Soup – 1 Rich & Flavorful bowl
Beef Barley Soup is a hearty and flavorful dish that warms you up on chilly nights. This soup is packed with beef, vegetables, and barley, making it a wholesome meal for the whole family.
Why Make This Recipe
Making Beef Barley Soup is a great idea for several reasons. It’s simple to prepare, uses common ingredients, and is perfect for feeding a crowd. Plus, it’s super satisfying! This soup is perfect for family dinners on weekends or a comforting meal after a long day.
How to Make Beef Barley Soup
Ingredients:
- 1 lb beef (stew meat or chuck roast)
- 1 cup barley
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 2 tomatoes, diced
- 1 cup corn (fresh or frozen)
- 6 cups beef broth
- Salt and pepper to taste
- Herbs (like thyme or bay leaf) for seasoning
Directions:
- In a large pot, heat a little oil over medium heat. If you’re using stew meat, brown it on all sides. If you prefer chuck roast, brown it first, then take it out to cut into cubes later.
- Add the onions, carrots, and celery to the pot. Sauté for about 5 minutes until they are softened and smell wonderful.
- Toss in the diced tomatoes and corn, cooking for another 2 minutes.
- Stir in the barley and season it with salt, pepper, and your choice of herbs.
- Pour in the beef broth, bring the mixture to a boil, then lower the heat and let it simmer. If you used chuck roast, add it back in now. Cook for about 1 to 1.5 hours until the meat is tender and the barley is cooked.
- Before serving, adjust the seasoning to your taste.
How to Serve Beef Barley Soup
Serve your Beef Barley Soup hot in bowls. You can add some fresh bread or a sprinkle of parsley on top for extra flavor. This soup is great on its own or with a light side salad.
How to Store Beef Barley Soup
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating.
Tips to Make Beef Barley Soup
- For richer flavor, use beef broth instead of water.
- Feel free to add any other veggies you like, such as potatoes or peas.
- If you want a thicker soup, you can add a bit more barley or let it simmer longer.
Variation
You can make this soup with chicken instead of beef for a lighter option. Just substitute the beef with chicken breast and use chicken broth instead.
FAQs
1. Can I use frozen beef for this soup?
Yes, but it’s best to thaw it first for even cooking.
2. How can I make it vegetarian?
You can replace the beef with mushrooms and use vegetable broth instead of beef broth.
3. Can I make this soup in a slow cooker?
Absolutely! Just add all the ingredients to your slow cooker and cook on low for 6-8 hours.
