This recipe for clean, wholesome, and (yet!) oh-so-tasty pearl barley soup is packed with lots of vegetables. Using chewy, nutty barley instead of just pasta or rice makes it much more interesting.
It’s also great base recipe to make your own soup. Use my cooking technique and broth flavors, then mix and match your vegetables to suit your tastes or the contents of your refrigerator!
The next time you’re at the grocery store, pick up a packet of pearl barley instead of passing it by unnoticed because it’s inexpensive, simple to prepare, and adds much more flavor to soups and salads than the usual rice or pasta does.
So today’s recipe is a simple barley soup that is clean-tasting, packed with healthy vegetables, and only requires a small amount of sautéing to enhance the flavor. It really makes the flavour bloom. You will be surprised!.
Unlike boring old pasta or rice, chewy, nutty pearl barley is a whole grain that is both tastier and more nourishing.
When left overnight, the barley will continue to absorb the stock, just like it does with all soups that contain starches like rice or pasta. In addition to losing all of the soup broth, it will thicken the soup considerably and become softer than ideal.
Therefore, it is best to separate the broth before storing leftovers. Although a slotted spoon would work just as well to remove all the solids, I prefer to use a strainer. We don’t need to be 100% meticulous here!.
As I usually do for most other dishes, I just arrived at the end of the post and was getting ready to write about what to serve with barley soup. But there’s no need, as this lovely whole meal can be made in a single large pot. It’s packed with healthy vegetables and has a satisfying amount of starch to keep you full and provide energy.
And I’ve just realized that this is also vegan in addition to being vegetarian. Yay vegans! – Nagi x.
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What is the Best Beef for soup?
This recipe calls for cooked beef. For this beef barley soup, any leftover beef, such as pot roast, leftover steak, or roast beef, may be used.
You can prepare your own beef if there isn’t any already cooked. I either use cubed chuck or flank steak that has been cut against the grain.
In this recipe for barley soup, cooked hamburger can be used instead if you’d like. You should brown the beef with the onions if you’re making ground beef and barley soup, and then drain any excess fat.
One of the main components this recipe is barley. Brown rice and barley are two grains that are very similar in terms of size and texture. Although there are many different varieties of barley, this recipe calls for pearl barley because it is the most popular.
In many soup recipes, I frequently substitute it for rice and pasta; it is ideal in my chicken barley soup!
Your next homemade soup will be a hit thanks to its interesting texture and mildly nutty flavor.
Your family will love the change if you add it to my Easy Hamburger Soup or use it in place of the noodles in my Turkey Noodle Soup.
Any home cook who frequently prepares the same meals may get stuck in a rut. This is a fantastic, healthy choice that is kept relatively low in calories thanks to the addition of vegetables.
Adding fresh concepts, tastes, and textures keeps things interesting in the kitchen.
We serve this Old Fashioned Beef Barley Soup with our favorite biscuits or 30 Minute Dinner Rolls and a crisp garden salad for the ideal meal because it is a classic soup that hasn’t lost its appeal.
Make a big pot and portion it out into smaller containers to freeze for later enjoyment. You’ll love how easy it is to reheat in the microwave or on the stove.
How to Make Beef Barley Soup
Despite the lengthy ingredient list, making this beef and barley soup is very simple.
I begin by briefly sautéing the garlic and onions.
Simply add the remaining ingredients to the pot and simmer until done.
I use homemade stock whenever possible for the best flavor.
How long can you keep beef barley soup in the refrigerator?
The soup will keep in the refrigerator for about 3 to 4 days if you store it in an airtight container.