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Serve with crusty bread or a sprinkle of fresh parsley.
Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
Reheat gently on the stove or in the microwave.
Variations:
Swap beef for ground beef or turkey for a lighter option.
Add diced potatoes or parsnips for extra heartiness.
Stir in spinach or kale at the end for a veggie boost.
FAQ:
Q: Can I use quick-cooking barley?
A: Yes, but add it only in the last 1–2 hours of cooking to avoid overcooking.
Q: Do I need to brown the beef first?
A: It’s optional, but browning adds a deeper flavor to the soup.
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