Beef Barley Soup is so satisfying and comforting; especially on those chilly nights. Serve alone or with a tossed salad and loaf of crusty Italian bread.
Don't you just love soup? I can eat it all year round; however, I do prefer it in the colder months. When I was looking back into the recipe archives, I realized that I had never posted one of my favorite soups to make, beef barley.
I found a recipe for mushroom barley soup, but not one for beef barley soup; which I thought was kind of odd since I make this soup whenever I have leftover roast beef from Sunday suppers.
I guess I haven't been making roast beef that often and if I did I certainly didn't have a lot of leftovers because I usually make meals to freeze for our oldest daughter to take back to college.
In any event, while I was shopping recently London broil (or beef top round) was on sale at the meat counter so I purchased one to make Mongolian Beef.
I usually use flank steak for that recipe, but was going to try it with the top round instead. But after I got through a few more aisles of shopping, I found myself gravitating towards the barley and was suddenly craving soup.
The weather this year where I live in New Jersey has been all over the place. One minute, we're getting 4" of snow; the next I'm wearing capri pants, short sleeve shirts and opening all of the windows.
Hmm..now that I think about it, that could also be menopause, but I'm going with the weather changes. 😉
How do you make Beef Barley Soup?
For this soup, you'll need beef, carrots, celery, onion, beef broth, water and barley. If you're using already cooked beef, start off by sautéing the carrots, celery and onions in one teaspoon of extra virgin olive oil for about 2-3 minutes; then add your cooked beef.
If you're using uncooked beef (like I did for this recipe), start by sautéing the beef first until cooked through (approximately 5-7 minutes) before adding the vegetables.
Next, add the beef broth and water and bring to a boil. Once the soup comes to a boil, add the rinsed barley, reduce heat to medium and cook for 30 minutes until the barley is cooked.
This Beef Barley Soup was so filling and delicious! We served ours with crusty Italian bread and a tossed salad. ~Enjoy!
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Beef Barley Soup
- 1 lb. Cooked Beef, small dice
- 1 tsp. Extra Virgin Olive OIl
- ½ c. Carrots, diced
- ½ c. Celery, diced
- ¼ c. Red Onions, diced
- 6 c. Beef Broth
- 4 c. Water
- ½ c. Pearl Barley, rinsed
- Add the beef to a Dutch oven or large pot with the oil and sauté until cooked through (approximately 5-7 minutes).
- Next, add the vegetables and cook for an additional 2-3 minutes.
- Add the broth and water and bring to a boil; then add the barley and reduce heat to medium and simmer for 30 minutes.
Italian Vegetable Soup with Orzo
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