Indulge in the rich flavors of our Beef Barley Soup, a delicious and satisfying dish that will warm your soul. This recipe combines tender cooked beef, wholesome vegetables, and nutritious barley in a flavorful broth. Whether you’re seeking a comforting meal or simply looking to try something new, our Beef Barley Soup is the perfect choice. Prepare to be enchanted by its robust flavors and nourishing ingredients.
In our household, Beef Barley Soup holds a special place. It all began when my husband took the first spoonful of this soup and his eyes lit up with delight. It instantly transported him back to his childhood, reminding him of the cozy evenings spent with his family. Since that day, Beef Barley Soup has become a cherished tradition for our little family. We often gather around the table, sharing stories and laughter, all while savoring the heartwarming flavors of this beloved soup. It has truly become a symbol of love, comfort, and togetherness in our home.
Why This Recipe for Beef Barley Soup is a Must-Try
- A perfect blend of tender cooked beef, aromatic vegetables, and nourishing barley.
- The flavors meld together beautifully in a rich and savory reduced-sodium beef broth.
- The addition of Worcestershire sauce, dried thyme, and a hint of red wine (optional) adds depth and complexity to the soup.
- Quick and easy to make, this recipe will have a hearty and delicious meal on your table in no time.
- Versatile and customizable, feel free to add your favorite vegetables or adapt it to your taste preferences.
Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 onion, chopped
- 1 garlic clove, minced
- 2 carrots, sliced
- 1 stalk celery, sliced
- 2 cups cooked beef, diced (280 g)
- 6 cups reduced-sodium beef broth (1.5 liters)
- 1 can petite diced tomatoes, 14-15 oz (400-425 g), undrained
- ½ green pepper, diced
- ⅔ cup barley (130 g)
- 1 tablespoon Worcestershire sauce (15 ml)
- ¼ teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine (optional) (30 ml)
- 2 tablespoons fresh parsley or 2 teaspoons dried
- Salt and pepper, to taste
Directions:
- Heat olive oil in a pot over medium heat. Sauté onions and garlic until tender.
- Add carrots, celery, and cooked beef to the pot. Stir and cook for a few minutes.
- Pour in the reduced-sodium beef broth and diced tomatoes with their juice.
- Add green pepper, barley, Worcestershire sauce, dried thyme, beef gravy mix, and bay leaf. Stir well to combine.
- If desired, add red wine for additional depth of flavor.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes or until the barley is tender, stirring occasionally.
- Remove the bay leaf and discard.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes:
- Feel free to customize this soup by adding your favorite vegetables such as peas, corn, or green beans.
- If you prefer a thicker consistency, you can add a slurry of cornstarch and water during the cooking process.
- This soup tastes even better the next day as the flavors have time to meld together. Consider making a larger batch for leftovers.
- For a vegetarian option, omit the beef and use vegetable broth instead.
- Don’t forget to remove the bay leaf before serving to avoid any unpleasant surprises.
- Enjoy this soup with a crusty bread or a side salad for a complete and satisfying meal.
Now you have a delightful recipe for Beef Barley Soup that will warm both your heart and your taste buds. Enjoy and create your own heartwarming memories with this beloved dish!
Hearty Beef Barley Soup
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 onion chopped
- 1 garlic clove minced
- 2 carrots sliced
- 1 stalk celery sliced
- 2 cups cooked beef diced (280 g)
- 6 cups reduced-sodium beef broth 1.5 liters
- 1 can petite diced tomatoes 14-15 oz (400-425 g), undrained
- ½ green pepper diced
- ⅔ cup barley 130 g
- 1 tablespoon Worcestershire sauce 15 ml
- ¼ teaspoon dried thyme
- 1 package beef gravy mix
- 1 bay leaf
- 2 tablespoons red wine optional (30 ml)
- 2 tablespoons fresh parsley or 2 teaspoons dried
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Sauté onions and garlic until tender.
- Add carrots, celery, and cooked beef to the pot. Stir and cook for a few minutes.
- Pour in the reduced-sodium beef broth and diced tomatoes with their juice.
- Add green pepper, barley, Worcestershire sauce, dried thyme, beef gravy mix, and bay leaf. Stir well to combine.
- If desired, add red wine for additional depth of flavor.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes or until the barley is tender, stirring occasionally.
- Remove the bay leaf and discard.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.