Beef Barley Soup
December 14, 2021 • 0 comments
Beef Barley Soup is comfort food in a bowl. Healthy, filling and affordable, this nutritious dish is made in one pot and reheats amazingly. What else can you ask for?
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (2 Tbsp) Oil Or Butter
- (2 lbs.) Beef - Soup Bones
- (8 oz.) Chopped Mushrooms
- (1) Large Carrot
- (1) Diced Yellow Onion
- (3) Bay Leaves
- (3) Garlic Cloves Pressed
- (4 Cups) Beef Broth
- (1/2 Cup) Barley
- (1 Tbsp.) Sea Salt
- (1 tsp.) Black Pepper
Directions
- In a preheated pot (preferably a dutch oven) with oil, brown the beef cubes on all sides.
- Add diced carrots, onions and mushrooms. Saute until all veggies appear soft and translucent.
- Add salt, pepper, pressed garlic and bay leaves to the mix.
- Pour in beef broth and let it simmer with the lid closed for 45 minutes, until the beef is tender and falling apart. (Want to make you own broth? Check out this recipe!)
- Add pearl barley, cook for 20 more minutes. Serve immediately.
Storing
Beef barley soup is a great dish for meal prep. If you have leftovers, here’s how to store them:
- Refrigerate: Refrigerate your beef barley soup for up to a week in an airtight container. The kicker? This soup gets better as it marinates it itself in the fridge. Hello, delicious leftovers!
- Freezing: Allow your soup to cool down on the countertop. Once it stops steaming, separate it into containers that make sense for your household. Make sure that they can be closed airtight. Place in the freezer and store for up to three months. To reheat, allow a container to thaw in the fridge overnight. Heat the thawed soup in a saucepan or in the microwave until heated through.
*Recipe credit to: momdish.com
