Step 6: Add Barley
- After the beef has simmered for 1 hour, add the rinsed pearl barley to the pot.
- Continue to simmer for 30–40 minutes, or until the barley is tender.
- Season with salt and pepper to taste.
Tip: Keep an eye on the soup; if it becomes too thick, add a little extra water or broth to maintain a nice, soupy consistency.
Step 7: Serve and Garnish
- Remove the bay leaf before serving.
- Ladle the hot soup into bowls.
- Garnish with freshly chopped parsley for a pop of color and freshness.
Tips for the Perfect Hearty Beef & Barley Soup
- Use a mix of vegetables: Feel free to add potatoes, parsnips, or mushrooms for extra heartiness.
- Make it ahead: The flavors improve if the soup sits for a few hours or overnight in the fridge.
- Freezing: This soup freezes well in airtight containers for up to 3 months. Reheat gently over low heat.
- Beef options: Chuck roast works best because it becomes tender and juicy when simmered slowly.
Why This Soup Works
- Protein-rich: Tender beef provides a filling source of protein.
- Fiber-packed: Barley adds chewiness and fiber, keeping you full longer.
- Flavorful: The combination of browned beef, sautéed vegetables, herbs, and Worcestershire sauce gives a deep, comforting flavor.
This Hearty Beef & Barley Soup is perfect for cold days, family dinners, or even meal prepping for the week. Each spoonful delivers warmth, comfort, and nourishment in every bite.
If you want, I can also create a shortcut version using an Instant Pot that makes it in under 45 minutes without losing any flavor. That version is a lifesaver on busy days.
Do you want me to make that version too?
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