Beef Barley Soup

Making a pot of wholesome Beef Barley Soup from scratch doesn't have to be a long complicated process. This recipe is easy and in just about an hour you can have a delicious and hearty meal on the table.

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Hearty and full of flavour, this Beef Barley Soup with vegetables is easy to make, delicious and healthy. Barley has a slightly nutty flavour and a chewy consistency. It's high in protein, fibre, vitamins, and minerals (see here for more on its health benefits).

To make this soup in just about an hour, I used Pearl barley. Though it's not considered a whole grain and is less nutritious than hulled barley, it's still very good for you.

If you prefer to use hulled barley to take full advantage of its health benefits, you can do so but will need to increase the cooking time.

How to Make it

If you're wondering which cut of beef to use to make this soup, I find chuck roast or sirloin tip works wonderfully.

Ingredients Overview:

•  Olive oil and butter
• Beef chuck roast or sirloin tip
• Onion 
• Celery 
• Carrot 
• Garlic
• Beef or chicken broth 
• Bay leaf
• Salt and pepper
• Pearl barley
• Fresh Parsley (a few sprigs, optional)

Steps Overview:

To speed up the time it takes to cook this soup and reduce the amount of broth needed, it's a good idea to cook the barley separately. Since barley absorbs a lot of liquid, cooking it partway on its own reduces the amount of stock needed in the soup.

1. In a heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
2. Season the beef with salt and pepper and brown it on all sides. Remove the beef from the pot, set it on cutting board and cut the meat into 1/2 inch cubes. 
3. In a second pot, bring 3 cups of water to a boil and add the barley. Lower the heat and simmer barley for 20 minutes. Drain and set aside.
4. Meanwhile, to the pot in which you browned the beef, add the onion, celery and carrots. Saute for 2 to 3 minutes. Add the garlic and saute for an additional minute. Lower heat to medium and cook, stirring every few minutes, until vegetables soften, about 7 minutes. 
5. To the soup pot, add the beef cubes, bay leaf and stock. Stir and scrape the bottom of the pot to release the caramelized bits. Taste and adjust salt and pepper to your liking. Bring the soup to a boil and cook for 20 minutes. 
6. Add the drained barley to the soup. Let soup simmer for approximately 15 to 20 minutes more or until the beef and barley are tender. Add more broth if desired and adjust seasoning. 
7. If you have fresh parsley available, chop a few sprigs and sprinkle onto the soup before serving.

How to Serve

This soup is filling enough to enjoy as a meal. If you like, you can serve it with slices of crusty bread or some homemade biscuits.

Calories

There are approximately 314 calories in one serving of this Beef Barley Soup.

How to Store

Store leftover Beef Barley Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until hot. Since barley absorbs a lot of liquid you might need to add more broth to the soup.

To avoid having to add more broth to the soup, you could separate the broth from the solids in the soup and store them in the refrigerator separately.

More Easy and Hearty Soups to Try

• Easy Black Bean Soup
• Creamy Chicken Noodle and Vegetable Soup
• Tomato Orzo Soup
• Sweet Potato and Red Lentil Soup
• Red Lentil and Cauliflower Soup