There’s something truly special about a hearty bowl of soup that warms both the body and soul, isn’t there? My all-time favorite is this delightful **Beef and Barley Soup**. It’s a staple in my home, especially during those chilly days when all you want is to snuggle under a blanket with a warm bowl of comfort.
This recipe brings back fond memories of my grandmother who would make a big pot on Sundays. The rich aromas would waft through the house, bringing the family together in anticipation of what was to come. There’s nothing quite like the satisfaction of spooning into a flavorful bowl filled with tender beef, nourishing barley, and vibrant veggies. Trust me, this soup will become your go-to recipe, much like it is for me!
What’s in Beef and Barley Soup?
Beef Chuck Roast: This cut of meat is perfect for soups because it becomes tender and flavorful through slow cooking. I find that chuck roast offers the best balance of meat and fat.
Salt and Pepper: Essential for seasoning, you’ll use these to elevate the flavors of the beef and vegetables. I always recommend tasting as you go!
Olive Oil: A staple in my kitchen, olive oil adds a rich flavor and helps with browning the beef. It’s best to use a good quality extra virgin olive oil.
Onion, Carrots, and Celery: The holy trinity of soup-making! These aromatic veggies add depth and sweetness to the soup.
Garlic: It’s hard to beat the fragrant kick that garlic provides. Freshly minced is always best.
Beef Broth: This adds richness and body to the soup. Low-sodium broth is a good option to control the overall saltiness of the dish.
Barley: Pearled barley is a fantastic addition, giving the soup a nice, chewy texture and making it filling.
Bay Leaf: This adds a subtle, herbal flavor. Just remember to remove it before serving!
Dried Thyme and Rosemary: These herbs not only add flavor but also infuse the soup with a wonderful aroma.
Tomatoes: Diced tomatoes bring a nice acidity that balances the richness of the beef.
Spinach: Adding fresh spinach near the end of cooking gives a pop of color and extra nutrients, making the soup even healthier.
Worcestershire Sauce: This magical ingredient deepens the flavor profile and adds a umami punch.
Fresh Parsley: A vibrant garnish that brings freshness and a touch of color right before serving.
Is Beef and Barley Soup Good for You?
I’m always on the lookout for recipes that not only taste amazing but are also good for my health, and this Beef and Barley Soup hits all the right notes!
Beef Chuck Roast: Provides a generous source of protein, crucial for muscle repair and growth. Plus, it’s rich in iron, which is great for energy levels.
Barley: This grain is a fantastic source of fiber, helping with digestion and keeping you full for longer! It also has a low glycemic index which is great for maintaining stable blood sugar levels.
Spinach: If you choose to add spinach, you’ll be boosting your vitamin K, vitamin A, and folate intake, which are all great for your bones and skin health.
However, like any dish, moderation is key. This soup can be hearty, so if you are watching your calorie intake, you might want to have it alongside a simple salad instead of as a standalone meal all the time!
Ingredients List
– 1 ½ lbs beef chuck roast, cut into 1-inch cubes
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 stalks celery, diced
– 2 cloves garlic, minced
– 8 cups beef broth
– 1 cup barley (pearled)
– 1 bay leaf
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 cup diced tomatoes (canned or fresh)
– 2 cups fresh spinach (optional)
– 1 tablespoon Worcestershire sauce
– Fresh parsley, chopped (for garnish)
This recipe serves about 6-8 hearty bowls of deliciousness!
How to Make Beef and Barley Soup?
1. First, season those beef cubes generously with salt and pepper—don’t be shy!
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Once browned, remove the beef and set it aside on a plate.
3. Now, in the same pot, toss in the diced onion, carrots, and celery. Sauté them for about 5 minutes until they get nice and soft. Then add the minced garlic and give it another 1-2 minutes. Your kitchen should start smelling divine!
4. It’s time to bring it all together! Add the browned beef back into the pot along with the beef broth, barley, bay leaf, thyme, rosemary, diced tomatoes, and Worcestershire sauce. Bring it all to a boil.
5. Lower the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally to prevent any sticking on the bottom.
6. If you’re going for the spinach option, toss it in during the last 10 minutes of cooking. Don’t forget to taste and adjust the seasoning with salt and pepper before serving!
7. Finally, before serving, fish out the bay leaf and garnish with fresh parsley. Serve hot and enjoy the comforting flavors!
From My Kitchen to Yours
If you’ve never made **Beef and Barley Soup** before, I truly encourage you to give it a try. There’s something incredibly rewarding about making your own comforting soup from scratch. Plus, the leftovers (if there are any) taste even better the next day! Feel free to experiment with the veggies or herbs according to your taste, too.
Let me know how it turns out for you! I can’t wait to hear your flavorful stories and any fun twists you add to this soup!
