Beef Barley Soup Recipe

Posted on Sep 1, 2015

Barley is a major cereal grain with many uses in our lives. Besides being used as animal fodder, barley is used for beer and other distilled beverages and it is also used in various healthy food dishes. It is an ingredient often used for soups and stews. Barley contains eight essential amino acids and it used to be prescribed for fevers, bowel disorders and other ailments in ancient medicine. The Japanese still use it to make mugicha tea and Italians use it as a coffee replacement, calling it caffé d’orzo.

The Best Beef Barley Soup Recipe The Best Beef Barley Soup Recipe Pictures

If you are looking for a new type of soup, then you might want to give the barley soup recipe a try as it is quite tasty. The basic beef barley soup recipe includes the following ingredients:
-one pound of beef cut into 2-inch cubes
-1 tbs. canola oil
-3 cans of beef broth
-2 cups of water
-1/3 cup of medium pearl barley
-1 tsp. salt
-1 cup chopped carrots
-1 large chopped onion
-1 medium sized chopped celery
-fresh parsley
-1 cup of frozen peas.

Cooking instructions
This beef barley soup recipe is best cooked in a Dutch oven. You brown the beef in oil and then you drain it. Next, you stir in the broth, barley, water, salt and pepper. Bring to a boil then reduce the heat, letting it simmer for one hour. Now you’re ready to add the celery, onion, carrots and parsley. Cover them and simmer for 45 minutes more, or until everything is tender. Stir in the peas and heat uniformly. Though it takes a while to be ready, this beef barley soup recipe can yield up to ten servings, so you can either have guests over or you can save some for the next day.

The next beef barley soup recipe is slightly different, but still very tasty and nourishing. The ingredients you’ll need are:
-two pounds of beef stew meat
-diced in 1-inch cubes
-salt, pepper
-4 tbs. vegetable oil
-1 cup chopped onion
-1 cup sliced carrots
-half a cup of fresh sliced mushrooms
-half a teaspoon of minced garlic
-one can of chicken broth
-dried thyme
-3 cups of water
-a 16-ounce package of frozen mixed veggies
-four small red potatoes
-half a cup of barley.

Cooking instructions
You start by seasoning the beef with salt and pepper and then you place it in a large pot. You add two spoons of oil and sauté for 5 minutes on high heat. Remove the meat and add the other 2 spoons of oil and once it is hot you add the carrots, the onion and the mushrooms. Sauté for another 5 minutes while constantly stirring, then add the garlic and thyme and sauté for 3 more minutes. Now add the chicken broth and water, the frozen veggie mix, the potatoes and the barley. Stir thoroughly and bring to a boil. Cover the pot and reduce the heat to the minimum, letting it simmer for at least an hour.