Classic beef barley soup is a comfortable and rich soup made of carrots, celery, onions, beef and pearl barley. It is also friendly high protein, high fiber and freezer!
Beef barley soup
This easy beef barley soup is a high protein and fiber and a simple one -port meal. However, it takes a little hour to soften the meat, so I want to make this when I have more time on weekends or more. The pressure cooker is perfect to speed up the process, so it also includes instant port guidelines that reduce cooking time in half. Try more soup recipes, filled pepper soup, ashini di pepe soup, chunky beef, cabbage, tomato soup with more soup recipes with popular beef here. And I also have chicken barley soup if I don’t eat red meat.
Like my mother, beef barley soup
When I was young, we ate soup almost every evening every evening. Sometimes we had a bowl as the first course, and the other time was the main dish. I was not always happy about it, but I never complained when my mother provided beef barley soup. This is her recipe I’ve made for several years. It’s delicious!
What you need
Here is the ingredient used to make this beef soup into several tips and deformation. See the recipe card below for accurate measurements.:
- beef: The best cut of beef for beef barley soup is beef chucklost. It is a cheap cut that is very soft to make a flavorful soup for a long time. You don’t want to use Lincut here. It’s too dry.
- vegetable: This rich soup contains a lot of favorite winter vegetables such as carrots, onions and celery. If you want, you can also add potatoes.
- garlic: Defense adds flavor to the soup.
- water: Beef and vegetables are boiled in water and basically make beef broth. If you want to use beef, you can replace the beef and adjust the salt.
- salt: I use Kosher salt and adjust it as needed.
- Bay leaf Boil it in the soup and add taste.
- barley: I use a pearl barley that takes less time to cook than Hull Barley.
- pepper In the season
How to make beef barley soup
The step -by -step process of making this beef barley soup recipe is: See the recipe card below for a printable instruction.
- Meat brown: Heat a large and heavy pot or the Dutch oven in the middle heat and add oil and beef. Season the meat with salt and grind it brown for a few minutes.
- vegetable: When beef is brown, stir carrots, onions, celery and garlic.
- Simmer: Pour it into water with more salt and bay leaves and boil the pot. Then lower the heat low and cover it and boil for 2 hours.
- barley: If the meat gets soft, put barley with more pepper and salt if necessary. Boil for 30 to 35 minutes. Remove and serve the bay leaves.
Beef barley soup in an instant pot
I like to use a pressure cooker or instant pot for faster soup. Reduce the cooking time in half.
- Follow the first and second stages above.
- When the water is added, cover the high pressure for 45 minutes and cook.
- Do natural release and remove the lid.
- Put the barley and press the SAUTE button to cook for 30 minutes.
strain
- liquid: For extra protein, replace water with beef stock or bone broth and reduce salt.
- Gluten -free beef soup: Replace barley with Quinnoa and Half Cup.
- Thick beef soup: Peel it with barley and add cubic potatoes to know your chest.
Provision offer
This rich beef barley soup is filled with protein and fiber, making it a good meal. You can make it an easy dinner to eat it with Fijin Bread to absorb broth or fast salad.
Preparation of storage and meals
The rest of the food is better and better lunch. This beef barley soup recipe goes well if you want to eat freezers for a month. I can pour the soup into a two -cup container age socker cube to take out one part at once. To eat, take down all night in the fridge and warm it in a microwave or stove. It can also be re -heated directly from Frozen. Refrigerated up to 4 days or frozen up to 3 months.
More beef soup recipes you like to like
Product: 5 Serving
Serving size: 1 1/2 cup
Heat a large heavy pot or the Dutch oven in the middle heat.
Add oil and beef and season salt and brown meat for a few minutes.
When the meat is brown, put carrots, onions, celery and garlic in a pot and stir well.
Put water, salt and bay leaves and boil.
When boiling, reduce the heat low and cover it.
It was covered with low heat until the meat was very soft.
Put barley and adjust the salt and add fresh land if necessary.
Boil 30-35 to remove the bay leaves and serve.
Pressure cooker/ instant port method:
Follow all the stages of meat and carrots as directed above. When adding water, cover and lock it.
For about 45 minutes at the pressure cooker high pressure, cook until the natural release or beef is soft.
Unlock the lid and add barley. Press the Saute button to cook 30 minutes more. Taste the salt and adjust it as needed.
Last stage:
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clothing material: 1 1/2 cup,,, Calories: 336 Kcal,,, carbohydrate : 27 G,,, protein: 32 G,,, province: 11 G,,, Saturated fat: 4 G,,, Cholesterol: 60 Mg,,, sodium: 453 Mg,,, fiber: 6 G,,, sugar: 1.5 G
