Best 2 Rich Beef Barley Soup Recipes

Indulge in a hearty and flavorful journey with this collection of rich beef barley soup recipes. These soups are not only incredibly comforting but also packed with wholesome ingredients that nourish both body and soul. From the classic and traditional to innovative and modern twists, these recipes cater to a wide range of preferences and dietary needs. Whether you're looking for a quick and easy weeknight meal or an impressive dish to serve at a special gathering, you'll find the perfect recipe here. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that will warm your heart and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

RICH BEEF BARLEY SOUP

Rich Beef Barley Soup image

I love beef barley soup does not get ANY better than this! This recipe is VERY easy, and contains a 'secret' ingredient that I think sets it above the rest! I served this with a green salad and toasted cheese buns for a delicious dinner on a rainy night!

Provided by ms.susan

Categories Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 lbs sirloin steaks (leftovers or fresh)
2 tablespoons olive oil
6 cups beef broth
1/2 cup barley
1/2 cup ketchup
2 cups tomato sauce
2 tablespoons tomato paste
2 cups onions, chopped
2 cups celery, chopped
2 cups green peppers, chopped
1 1/2 cups carrots, chopped
2 bay leaves
1 teaspoon garlic salt
1 teaspoon thyme
1 teaspoon chili powder
2 garlic cloves, chopped
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon dried thyme
1/4 teaspoon ground cloves

Steps:

Cut steak into bite sized pieces.
Saute in olive oil in a large pot until nicely browned.
Add all the other ingredients.
Bring to a boil and simmer partially covered for 2 hours to allow flavours to blend.
ENJOY!

Nutrition Facts : Calories 583.8, Fat 32.2, SaturatedFat 10.9, Cholesterol 111.8, Sodium 1456.8, Carbohydrate 36.8, Fiber 7.5, Sugar 14.8, Protein 39

RICH BEEF BARLEY SOUP

RICH BEEF BARLEY SOUP image

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon good olive oil
2 pounds beef oxtails or stew beef
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Steps:

Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve. Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat. Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside. When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

Tips:

Always opt for high-quality chuck roast. Look for meat with good marbling (streaks of fat), as it will render and add flavor to the soup.
Don't overcrowd the pot. If you're using a small pot, brown the beef in batches to prevent steaming and ensure even browning.
Sauté the vegetables well to extract their flavors. Cook them over medium-high heat until they are softened and slightly browned.
Use a variety of vegetables to add flavor and texture to the soup. Some good options include carrots, celery, onions, potatoes, and peas.
Season the soup generously. Taste it at various stages and adjust the seasoning as needed. A well-seasoned soup will have a balanced flavor that is not too bland or too salty.
Let the soup simmer for at least 1 hour, or longer if you have time. This will allow the flavors to meld and deepen.
Serve the soup with a side of crusty bread, crackers, or a green salad.

Conclusion:

This hearty and flavorful beef barley soup is the perfect meal for a cold winter day. It's easy to make and can be tailored to your liking by adjusting the ingredients and seasonings. So next time you're looking for a comforting and satisfying soup, give this recipe a try.