Beef Barley Soup

The classic beef barley soup is a comforting and abundant soup based on carrots, celery, onions, beef and pearl barley. It is also with a high protein, high fiber and freezer content!

Beef barley soup

This easy beef barley soup is a meal with a little high protein and high and simple fiber to prepare. But it takes just over an hour because the meat becomes tender, so I like it to do it on the weekend or when I have more time. The pressure cooker is perfect for accelerating the process, so I also include instant instructions that cut the cooking time in half. Other recipes of soup with beef that are also popular here, try my stuffed pepper soup, pepper berries and heavy beef, cabbage and tomato soup. And I also have this chicken barley soup if you don’t eat red meat.

Beef barley soup just like my mothers

When I was a child, we ate the soup for dinner almost every evening. Sometimes, we had a bowl as a first course and other times as a main dish. I was not always happy, but when my mother served the beef barley soup, I never complained. This is his recipe I have made for years, it is delicious!

What you need

Here are the ingredients I use to prepare this beef soup with some tips and variants, See the following recipe card for exact measurements:

• Beef: The best beef cut for beef barley soup is roasted beef beef. It is an economic cut that becomes very tender during the long cooking times to create a tasty soup. You don’t want to use a lean cut here, it will be too dry.
• Vegetables: This abundant soup includes many of your favorite winter vegetables such as carrots, onion and celery. You can also add potatoes if you wish.
• Garlic: The aromatic add flavor to the soup.
• Waterfall: The beef and vegetables will simmer in the water, which basically produces a beef broth. If you prefer to use the beef broth, you can exchange it and season the salt.
• Salt: I use Kosher salt, I regulate if necessary.
• Bay leaves Cook over low heat in the broth, adding to the flavor.
• Barley: I use Pearl Barley, which requires less time to cook than the harf by hull.
• Black pepper per season

How to prepare beef barley soup

Here is the step-by-step process to make this recipe of beef barley soup. See the recipe card below for printable indications.

1. Brown the meat: Heat a large and heavy pot or a Dutch oven over medium heat and add the oil and meat. Season the meat with salt and brown it for a few minutes.
2. Vegetables: When the beef is golden, mix the carrots, onion, celery and garlic.
3. Simmer: Pour the water with multiple rooms and bay leaves and bring the pot to the boil. Then reduce the heat to low, cover and cook over low heat for one and a half to two hours.
4. Barley: Once the meat is soft, add the barley with more pepper and more salt if necessary. Cook over low heat for 30-35 minutes. Remove the bay leaves and serve.

Beef barley soup in the instant

For a faster soup, I like to use my pressure cooker or the instant pot. Cut the cooking time in half.

1. Follow the passages one and two above.
2. When adding the water, cover and cook at high pressure 45 minutes.
3. Make a natural release and remove the lid.
4. Add the barley and cook for another 30 minutes, discovered by pressing the Saute button.

Variations

• Liquid: Replace the water with beef broth or bone broth for extra proteins and reduce salt.
• Gluten -free beef soup: Replace the barley with half a cup of quinoa.
• Thick beef soup: Add some peeled and cubed potatoes with barley for a more friendly soup.

Serve suggestions

This abundant beef barley soup is rich in proteins and fibers, making it an excellent meal alone. You could combine it with crunchy bread to absorb the broth or a fast salad For an easy dinner.

Preparation of storage and meals

The leftovers improve and prepare excellent lunches. This recipe for beef barley soup freezes well even if you want to prepare meals for the freezer for the month. I like to pour the soup into two cups or these Cubes So I can extract one portion at a time. Eat, defrost it in the refrigerator during the night and heat it in the microwave oven or in the stove. You can also heat it directly from Frozen. Refrigerate up to 4 days or freeze up to 3 months.

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