Our Best Ever Beef And Barley Soup
This classic beef soup gets a tasty twist with the addition of barley, a hearty grain that retains its chewiness when cooked in soup. Wondering what kind of beef is used for soup? We recommend using chuck roast, which is a great budget friendly cut, because it yields a tender bite when slow-cooked. Add vegetables–in this case the classic onion, celery, carrot soup trio–and a flavorful tomato beef broth, and you’re on your way to a delicious beef and vegetable soup with barley. We also add a tablespoon of soy sauce, to pack a nice umami punch (that savory flavor that makes everyone want another bowl of soup).
Do You Cook Barley Before Adding To Soup?
Perfectly cooked barley has a satisfying toothsome texture, and we add uncooked pearl barley directly to the soup’s overall cooking time. You can even use quick-cooking barley, but just keep in mind that it requires far less cooking time than regular barley (ten minutes versus thirty minutes). Just add it closer to the end of the soup’s total simmering time! Adding barley to this soup provides more than just texture–it’s also a great source of calcium and fiber.
How To Make Homemade Beef And Barley Soup
We start this soup by cooking the beef, and then using the juice from the meat to cook our vegetables. Everything gets added back to the pot with stock and seasonings, with the barley going in last.
Brown the beef (we use chuck roast) in oil, about fifteen minutes. Remove from the pan, and transfer to a plate.
Add oil to the juices left in the pot from cooking the meat, and cook the onion, carrots and celery until soft. Toss in the garlic, and stir until fragrant, about another minute.
It’s time for the soup part of this beef and barley soup recipe, add the tomato paste and bouillon to the pot and give it a good stir. Add seasonings, stirring well to combine. Next, add the cooked beef and any juice on the plate, and bring the soup to a boil.
Reduce the heat and simmer covered for 60 minutes. Add the barley and cook until tender and the beef is falling apart, about thirty minutes.
Ladle the soup into bowls and serve with a couple cracks of fresh pepper and a sprinkle of fresh parsley. And we dare you not to serve this with a crunchy loaf of bread smothered in butter.
Tools You’ll Need
A sharp kitchen knife for cutting meat and veg
A large pot or Dutch oven
A soup ladle for serving
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When the temperature dips, we want to eat everything out of a bowl with a spoon. Here’s more warming soup recipes to keep you going:
Soup It Up And Share Your Pics!
We’d love to see your plentiful beef and barley soup bowls and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Save us a spoonful!
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