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Serve the soup hot with crusty bread or a side salad for a complete meal. Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months. Reheat gently on the stove or in the microwave.
Variations:
Substitute beef chuck with stew beef or leftover roast for convenience.
Add diced potatoes or parsnips for extra heartiness.
For a more herbaceous flavor, add thyme or rosemary during simmering.
Use vegetable broth to make a lighter, meatless version—add mushrooms for a savory boost.
FAQ:
Can I use quick-cooking barley instead of pearl barley?
Yes, but adjust cooking time accordingly as quick-cooking barley softens faster.
Is this soup gluten-free?
Traditional barley contains gluten, so it’s not suitable for gluten-free diets. Consider substituting with quinoa or rice.
Can I make this soup in a slow cooker?
Absolutely. Brown the beef and sauté vegetables first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours.
How thick should the soup be?
It should be thick but still broth-based, with tender beef and chewy barley.
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