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Beef Barley Soup Recipe

Beef Barley Soup Recipe - Easy Family Meal

It’s not just a meal; it’s an experience that wraps you up like a cozy blanket on a chilly day. The flavors come together in a dance that’s both familiar and enchanting. As a registered dietitian and avid food enthusiast, I’ve spent countless hours testing recipes. 
Each spoonful of this soup whispers warmth and nourishment, making it a staple in my home. Whether you’re a busy professional, a parent juggling multiple schedules, or just someone who enjoys a good meal, this soup is crafted for you.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 204
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked beef
  • 6 cups low-sodium beef stock
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 medium carrots, thinly sliced
  • 1 celery stalk, sliced
  • 1/2 green bell pepper, diced
  • 1 can petite diced tomatoes with their juices
  • 2/3 cup pearl barley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dried thyme
  • 1 packet beef-flavored gravy mix
  • 1 bay leaf
  • 2 tablespoons red wine
  • 2 tablespoons freshly chopped parsley
  • Salt and freshly ground black pepper to taste

Method
 

Step 1: Sauté the Aromatics
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Stir occasionally for about 2-3 minutes until the onion becomes translucent and fragrant. This step sets a flavorful base for your soup.
Step 2: Add the Vegetables
  1. Next, toss in the sliced carrots, celery, and green bell pepper. Continue to sauté for another 5 minutes. This is where the colors and flavors start to come together. It smells delightful, doesn’t it?
Step 3: Incorporate the Beef and Barley
  1. Add the shredded cooked beef to the pot. Stir thoroughly to combine. Then add the pearl barley. This grain will absorb flavors and help thicken the soup beautifully.
Step 4: Pour in the Liquids
  1. Now it's time to introduce the liquids. Pour in the beef stock, diced tomatoes with juices, Worcestershire sauce, smoked paprika, soy sauce, and thyme.
    Don’t forget the packet of beef-flavored gravy mix! It enriches the taste. Give it all a good stir.
Step 5: Season and Simmer
  1. Drop in the bay leaf for depth and a pinch of salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes. This slow cooking allows the flavors to blend beautifully.
Step 6: Final Touches
  1. After the cooking time, remove the bay leaf. Stir in the red wine and freshly chopped parsley for a pop of flavor and color. Taste and adjust the seasoning if necessary. The soup is now ready to serve!

Notes

  • Use Leftover Roast: If you have leftover roast beef, this is an excellent way to make use of it. Just shred it and toss it into the pot.
  • Adjust Barley Quantity: If you prefer a thicker soup, add more barley. If you like it soupy, feel free to reduce the barley amount slightly.
  • Fresh Herbs: While dried herbs work, fresh ones elevate the flavors significantly. Consider using basil or thyme as a garnish.
  • Cook Time: Don’t rush the simmering process. The longer it simmers, the more flavorful it becomes.
  • Freezer-Friendly: Make a double batch and freeze half for busy days. The soup keeps well in airtight containers for up to 3 months.