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Healthy beef barley soup | Sweet peas and saffron


The beef and barley soup is thick, hearty, and full of umami and wealthy beef flavor. The great soup to relax on a cold day, tastier on day 2!

When it's cold, there's nothing like a hearty soup or stew to warm you up! Like our favorite Tuscan chicken stewThis veal barley soup is like being hugged in a bowl: calming, nutritious and very tasty!

Veal barley soup with a spoon close-up

This soup recipe is filled with hearty beef and barley, plus carrots, celery, and the tastiest broth! We add garlic, thyme, butter and Worcestershire sauce to the beef to deepen the flavor. Worcestershire in particular really adds umami and extracts more flavor than humble (and affordable) stew cubes.

Loved by kids and adults alike, this is a great thing – it freezes well and tastes even better after sitting in the refrigerator overnight. When that happens don't you love it?

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Reasons to love this soup

  • filling and relaxing, but still full of healthy ingredients
  • Freezer friendly and tastes better on the second day
  • Beef is very soft and barley has a kind chewy texture
  • The broth is wealthy and buttery, meaty and perfectly flavored

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Check out the video below to see exactly how I made this beef and barley soup. As simple as that! You can find more in my recipe videos. Youtube channelor Facebook.

Content notes

  • Beef- We use stew cubes in this recipe, but sometimes I find they are too large to be eaten in soup. To make them easier and funnier, I recommend dicing them into cubes up to inches (inches) – that way, you'll obtain beef with every bite!
  • Vegetables- Onion, carrot, and celery add flavor and nutrients to the soup. I find it more pleasant to eat when they are cut small (see photo above).
  • Worcester sauce– this adds umami and draws more flavor than beef; Consist! If you can't find Worcestershire sauce, soy sauce might be an alternative.
  • Meat water I usually keep chicken broth on hand, but for this recipe, you'll need beef broth for that deep, wealthy flavor. You can also use homemade bone broth made from beef bones (adjust salt as needed).
  • Barley- I used pearl barley for this recipe; This is the most readily available variety on the market. Fast barley and other types of barley There will be different cooking times.

Step by step instructions

Sauteed beef in a blue saucepan

1. Fry the beef In a large saucepan (4 liters or more; this makes a large amount and a small saucepan is not recommended) melt the butter over medium heat. Add the diced veal and season with salt and pepper. Fry for 5 minutes or until completely browned.

Worcestershire Beef Barley Soup Sauce

2. Worcestershire- add Worcestershire Sauce Drizzling All Over Beef; cover and cook for a minute.

Onion, celery and carrot are added to the beef in a saucepan

3.Add the vegetables- Then add the onion, garlic, carrot and celery to the saucepan. Cook for 7-10 minutes, stirring occasionally.

Beef barley soup boiling on the burner

4.Add other ingredients- Add the bay leaves, salt, pepper, thyme leaves, stock and barley to the saucepan. Cover, bring to a boil, turn down the heat and cook for an hour or until the barley is completely cooked.

5. fine-tuning Remove the bay leaf and season to taste. Adjust the salt as needed. Serve with a crusty bread and enjoy!


FAQ

What type of veal should I use in the recipe?

I used a cheap piece of veal so the recipe takes a long time to cook. This soup is an excellent opportunity to use cheaper beef that requires long cooking times to make it kind and soft.

Is this soup secure to use in the freezer?

Of course! Barley turns soft after freezing, but still tasty! This soup is also kept in the refrigerator for up to 4 days.

Is beef and barley soup gluten free?

This soup is not gluten-free because barley contains gluten. You can swap out the quinoa for a gluten-free version (add in the last 20 minutes of cooking time). Also, make sure you find a certified Worcestershire gluten-free sauce!

Top view of veal barley soup in two white bowls

Presentation proposals

This soup is a complete meal that contains protein, vegetables, and carbohydrates. However, you can serve with:

  • a loaf of crispbread for dipping
  • cracker
  • a side salad
  • Cookies or savory buns (like these) pumpkin bread)
  • backed vegetables

Storage + warming up

  • a refrigerator- Store in an airtight container in the refrigerator for up to 4 days
  • Freeze- Put in freezer-secure glasses, sauce cubes or other containers. Allow to cool completely before freezing. This soup can be frozen for up to 6 months.
  • thawing- If it is thawed in the refrigerator for 24-48 hours, you can speed up this process by soaking it in a bowl of cold water for a few hours.
  • Warm up heat individual portions in the microwave until they evaporate; Heat large portions in a saucepan over medium heat. Stir occasionally and cook for 15 to 20 minutes until everything has evaporated.

❄️ payment my favorite freezer container!

More soup recipes

☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!

Healthy beef and barley soup

Course: Having lunch

Local cuisine: American

Calorie: 198kcal

Portion: 8th

The beef and barley soup is thick, hearty, and full of umami and wealthy beef flavor. The great soup to relax on a cold day, tastier on day 2!

Preparation time15th minute

cooking timeone hour

total timeone hour 15th minute

  • Beef Saute In a large saucepan (4 liters or more; this makes a large amount and a small saucepan is not recommended) melt the butter over medium heat. Add the diced veal and season with salt and pepper. Fry for 5 minutes or until completely browned.

  • Worcestershire- add Worcestershire Sauce Drizzling All Over Beef; cover and cook for a minute.

  • Add vegetables Then put the onion, garlic, carrot and celery in the saucepan. Cook for 7-10 minutes, stirring occasionally.

  • Add other ingredients Add the bay leaves, salt, pepper, thyme leaves, stock and barley to the saucepan. Cover, bring to a boil, turn down the heat and cook for an hour or until the barley is completely cooked.

  • Fine-tuning Remove the bay leaf and season to taste. Adjust the salt as needed. Serve with a crusty bread and enjoy!

1- If you want to make this soup gluten free, replace the barley with quinoa (add within the last 20 minutes of cooking time). Also, make sure you find a certified Worcestershire gluten-free sauce!
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  • a refrigerator- Store in an airtight container in the refrigerator for up to 4 days
  • Freeze- Put in freezer-secure glasses, sauce cubes or other containers. Allow to cool completely before freezing. This soup can be frozen for up to 6 months.

thawing
Thaw it in the refrigerator for 24-48 hours. You can speed up this process by keeping it in a bowl of cold water for a few hours.
Warm up
Heat individual servings in the microwave until they evaporate. Heat large portions in a saucepan over medium heat. Stir occasionally and cook for 15 to 20 minutes until everything has evaporated.

Offer: one/ 8 / batch | Calorie: 198kcal | Carbohydrates: 17thG | Protein: 19thG | Fat: 6thG | Saturated fatty acids: 2 ..G | Cholesterol: 42mg | Sodium: 864mg | Potassium: 793mg | Fiber: 2 ..G | Sweets: 3G | Vitamin A: 2690IU | C vitamin: 3.6mg | Calcium: 52mg | Iron: 2.4mg


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