Recipe
Rustic Beef and Barley Soup Recipe
Published: April 1, 2024
Looking for a hearty and comforting recipe? Try our rustic beef and barley soup recipe for a delicious and satisfying meal. Perfect for a cozy night in!
This rustic beef and barley soup is my go-to comfort food. It's hearty, full of veggies and tender beef, and the barley adds a satisfying chew. Perfect for chilly nights!
(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Here's my secret - I love soup. There's nothing more comforting on a chilly evening. I'm about to share my all-time favorite: rustic beef and barley soup. Hearty, warming with the richness of beef and the nutty goodness of barley- it’s a full meal in a bowl. Try it, and enjoy the same heartwarming comfort it’s given me countless times.
Ingredients for Rustic Beef and Barley Soup
- Stewing beef: Tenderizes during cooking, adds rich flavor, and creates a hearty base for the soup.
- Onion: Adds depth and sweetness to the broth, enhancing the overall flavor profile of the soup.
- Carrots: Provide natural sweetness and color, adding a subtle earthy flavor and texture to the soup.
- Celery: Adds a savory note and crunch to the soup, enhancing the overall texture and flavor complexity.
- Garlic: Infuses the soup with a robust aroma and flavor, elevating the taste profile of the dish.
- Pearl barley: Adds a nutty flavor and chewy texture, thickening the soup and providing a hearty, satisfying element.
- Beef broth: Forms the flavorful base of the soup, infusing it with rich umami notes and enhancing the overall depth of flavor.
- Dried thyme: Adds a warm, herbaceous flavor to the soup, complementing the beef and vegetables with its aromatic profile.
- Fresh parsley: Brightens the dish with a fresh, herbaceous note, adding a pop of color and freshness to the finished soup.
One interesting fact about this rustic beef and barley soup recipe is that adding a splash of balsamic vinegar towards the end of cooking can enhance the depth of flavor and add a subtle sweetness to the broth. It's a simple trick that can really elevate the taste of the soup!
Read more: Rustic and Hearty Minestrone Soup Recipe
Essential Tools for Making This Hearty Soup
- Large pot: Essential for cooking the soup and allowing all ingredients to simmer together.
- Cutting board: Needed for chopping vegetables and preparing ingredients for the soup.
Frequently Asked Questions
Serves: 6 people
Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour 15 minutes
Ingredients:
- 1 lb stewing beef, cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup pearl barley
- 6 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a large pot, brown the beef over medium-high heat.
- Add the onion, carrots, celery, and garlic. Cook until vegetables are softened.
- Stir in the barley, beef broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until beef is tender.
- Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 35 g | Protein: 25 g | Total Fat: 9 g | Saturated Fat: 3 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 60 mg | Sodium: 900 mg | Dietary Fiber: 7 g | Sugar: 3 g | Calcium: 60 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 200 µg | Vitamin C: 10 mg
Tips for Making Rustic Beef and Barley Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed, but do not add the barley.
- Let the soup cool completely before storing it in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat the soup, add the barley, and simmer until the barley is cooked.
Freezing Instructions
- Prepare the soup without adding the barley.
- Allow the soup to cool completely.
- Transfer the soup to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the soup overnight in the fridge, then reheat on the stovetop, add the barley, and simmer until the barley is cooked.
