Beef Barley Soup

A comforting hearty bowl of soup made with carrots, celery, onions, lean red meat and pearl barley.
This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s sincerely simple to make, however it takes a touch over an hour for the meat to get soft, so keep that in thoughts if you’re pressed for time. The stress cooker is best to speed this up, I’ve additionally covered commands in case you very own one.

I wasn’t sure what my toddler might suppose, but I fed it to her anyway and to my marvel she ate it. Leftovers handiest get higher and make a notable lunches; this additionally freezes tremendous if you need to make freezer food for the month. To make this soup gluten-unfastened, you could sub the barley for quinoa.


  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 – 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper

  1. warmth a massive heavy pot or dutch oven on medium warmness.
  2. upload oil and pork, season with a bit salt and brown meat a couple of minutes.
  3. whilst meat is browned, add carrots, onion, celery and garlic to the pot and deliver it an excellent stir.
  4. upload water, salt and bay leaves and produce to a boil.
  5. while boiling, lessen heat to low and cover.
  6. Simmer protected over low heat until the meat is smooth, approximately 1 half of – 2 hours.
  7. upload the barley, alter the salt if wished and upload sparkling ground pepper.
  8. Simmer a further 30-35, dispose of bay leaves and serve.

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