Beef Barley Soup
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Lots of vegetables, savory beef broth, and the comfort of whole grain barley!

 

Another hearty soup to serve up on chilly days! You'll find this recipe easy on the food budget and satisfying to palates, young and old. This recipe makes approximately 2 quarts. Or make a double batch and freeze in meal-size portions. Slow Cooker and pressure cooker versions also included.

 

Beef Barley Soup

 

Makes 2 quarts

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When choosing your ingredients, use home-grown, grass-fed and organic ingredients whenever possible.

Ingredients:

 

1 lb grass-fed hamburger (you may use up to 2 lbs for an especially hearty soup)

 

1 TBSP garlic, freshly pressed

1 cup chopped onion

1 cup chopped or sliced celery

1 cup sliced or coarsely chopped carrots

1 1/2 cups shredded cabbage

 

4 cups (32 oz.) beef broth (or chicken)

2 cups diced Roma tomatoes (or 14 oz can diced or crushed tomatoes)

1/2 cup barley, uncooked (hulled or pearled)

1 TBSP “Beef All Purpose Seasoning” (or 1 tsp each of dried thyme leaves, rosemary, basil)

½ tsp freshly ground black pepper

1 bay leaf

½ - 1 tsp salt pink Himalayan salt, to taste

 

Directions:

Brown hamburger in large skillet or Dutch oven; leave the burger on the "chunky" side. Add onions and celery and cook for 3-4 minutes more. Add garlic and cook an additional minute. Add carrots and cook 2 minutes more. Add cabbage and all remaining ingredients. Stir together and bring to a boil over medium-high heat, then reduce heat and simmer on very low for 45 minutes, stirring occasionally. Season to taste. This soup thickens after the first day, so it may require a little extra beef broth upon reheating. Serve with crusty bread. This soup freezes well.

 

Note: Your home-canned tomatoes and broth are perfect in this recipe.

  

Easy Slow Cooker variation

Brown meat, then add ALL ingredients (raw) to slow cooker and cook on low for 8 hours.

 

How to adjust recipe for Pressure Cooker:

Brown meat, add veggies and saute for 5 minutes. Add all remaining ingredients, close cooker and Custom cook for 15 minutes (barley takes awhile to cook), then natural release the pressure for 10 minutes, release steam and open cooker.

 

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Serve with some crusty artisan bread.

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