This recipe for Easy Beef Barley Soup should be kept for a quick nourishing meal on cold nights. It’s super simple to make and is a crow favorite that can be ready with minimal effort. As opposed to slow cooking a braised meat for stew this recipe uses ground beef and can be ready in a short amount of time. It’s also cost effective and removes most of the fat that comes with eating ground beef. Read below and we will explain how to make this recipe a favorite.
Ingredients for Easy Beef Barley Soup
This style of soup can be a matter of preference, but some things are a given with this style such as onion and carrot. Zucchini is one vegetable to have as a staple in the fridge since it’s so versatile and makes a good fit here. Also frozen peas since a bag never hurts to have on hand and they help round out the stew-like profile. Feel free to add kernals of corn also. Other ingredients that would work well: eggplant, celery, cabbage, tomato, or fennel.
Can I use other meats in place of beef?
What are some alternative proteins for Easy Beef Barley Soup? Certainly you could use ground pork, chicken, turkey, or even tofu here. However beef and barley soup is a classic for a reason. We would suggest if using another protein pair the same style of stock or soup base, and think about adding some tomato to give it more of a vegetable back bone- canned tomato sauce would work well here.
Chef’s Tip:
Ever wonder how restaurants pull off getting such a clear broth? Well, they have the luxury of patience for one thing where stocks can literally simmer for as long as days at a time while they clean them up removing impurities. However you can do something similar at home. It may take some practice in how to hold the ladle (tip: try to go as horizontal as possible to avoid taking stock with the fats that rise). When the broth comes to a simmer, move the pot to one side of the burner. The stock will roll over on itself and the impurities will form what is referred to as a “raft”. Don’t rush to skim them all at once- it’s better to let them build up so you can grab the foam in scoops. You can add more broth or water as needed to replace the missing stock, but try not to remove too much as it has nutritional value and flavor!
Easy Beef Barley Soup
Equipment
Ingredients
- 1 pound Lean ground beef
- 3 ounces White onion chopped
- 3 ounces Carrot peeled and chopped
- 3 ounces Zucchini chopped
- 2 ounces Mushroom chopped
- 1 each Garlic chopped
- 2 ounces Peas frozen or fresh
- 1 quart Beef broth optional to use vegetable or chicken broth
- .5 cups Barley
- 1 tsp Sea salt to taste
- .5 tsp Black pepper
Instructions
- Prep the ingredients. Chop the vegetables into a small to medium sized dice.
- Brown the beef over low to medium heat. Season with salt and pepper. Break apart with spatula. When cooked, drain off the excess fat and wipe the inside with a paper towel to remove as much as possible.
- Add the garlic and vegetables except the peas, and saute while stirring, about 5 minutes until the onions are translucent.
- Add the barley, peas, and stock and bring to a simmer. When the impurities have risen to the top, skim with a ladle. Allow to cook over low heat about 30 minutes until barley is soft and the vegetables are done. Bon appetit!
