Beef Barley Soup – Skinnytaste

The classic barley soup of beef barley is a soothing, heart soup made with carrots, celery, onions, beef and pearl barley. It is also high protein, high in fiber and freezer!

Beef barley soup

This easy beef barley soup is food with one back that is High protein and high -fiberAnd just for preparation. But it takes a little more than an hour so that the meat can soften, so I like to do this on the weekend or when I have more time. The cook saucepan is ideal for speeding up the process so I also turned on I can instantly Instructions that reduce the cooking time by half. More recipes for beef soup that are also popular here, try my Pipper., Pepe soup fruit and Clumsy beef, cabbage and tomato soupS And I have that too Chicken barley soup If you do not eat red meat.

Beef barley soup, just like my mothers

When I was a child, we had soup for Dinner Almost every night. Sometimes we had a bowl as a first year and another time as a main course. I was not always pleased with it, but when my mother served beef barley soup, I never complained. This is her recipe, which I have been making for years, it’s delicious!

What will you need

Here are the ingredients I use to make this beef soup, along with some tips and variations, See the recipe card below for accurate measurements:

• Beef: The best cut of beef for beef soup is a baked beef chuck. This is a cheap incision that becomes very gentle during a long cooking time to create aromatic soup. You do not want to use lean cutting here, it will be too dry.
• Vegetables: This abundant soup includes many of your favorite winter vegetables such as carrots, onions and celery. You can also add potatoes if you wish.
• Garlic: Fragrances add aroma to the soup.
• Water: The beef and vegetables simmer in water, which generally makes beef broth. If you prefer to use beef stores, you can exchange it and adjust the salt.
• Salt: I use hive salt, I adjust as needed.
• Bay leaves Cook in the broth, adding to the aroma.
• Barley: I use Pearl Barley, which takes a little bit of cooking time than a corel barley.
• Pepper for a season

How to make beef barley soup

Here’s a step by step process for preparing this recipe for beef barley soup. See the recipe card below for printing instructions.

1. Brown meat: Heat a large, heavy pan or Dutch oven over medium heat and add the butter and beef. Season the meat with salt and brown for a few minutes.
2. Vegetables: When the beef is browned, stir in carrots, onions, celery and garlic.
3. Simmer: Pour the water with more salt and bay leaves and bring the pan until boiling. Then reduce the stove to low, cover and simmer for one and a half to two hours.
4. Barley: Once the meat is soft, add barley with more black pepper and more salt if necessary. Boil for 30 to 35 minutes. Remove the bay leaves and serve.

Beef barley soup in the instant pot

For faster soup, I like to use my pressure cooker or instant pot. It reduces the cooking time by half.

1. Follow steps first and two above.
2. When adding the water, cover and cook high pressure for 45 minutes.
3. Make a natural release and remove the lid.
4. Add the barley and cook for another 30 minutes, uncovered by pressing the Saute button.

Variations

• Fluid: Replace water with beef stock or bone broth for extra protein and reduce salt.
• Gluten -free beef soup: Replaces barley for half a glass QuinoaS
• Fat beef soup: Add some peeled and cubes of potatoes with barley for soup.

Suggestion

This beef heart soup is full of protein and fiber, which makes it an excellent meal, everything in itself. You can pair it with crunchy bread to soak the broth or a Quick salad For an easy dinner.

Preparing for storage and eating

The rest only improves and make great lunches. This recipe for beef barley soup also freezes well if you want to make dishes with a freezer for the month. I like to pour soup into containers with two glasses or those Cubes So I can take out one part at a time. To eat, thaw it in the fridge overnight and warm it in the microwave or stove. You can also heat it straight from Frozen. Cool for up to 4 days or freeze up to 3 months.

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