Beef Barley Soup is one of my faves to make whenever I’m craving something soupy and hearty. Full of diced vegetables and nutty barley, the bovine flavor packs a punch that’s both filling and comforting at the same time. Have you had this soup before?
I recently came down with a nasty flu and was knocked out for almost a fortnight. It totally crept up on me, one morning I woke up with a sandpaper-y throat and by lunch time I felt like a ragdoll. After a week of sipping tea and eating porridge, I was borderline frustrated and depressed from having poor appetite while constantly hungry for something flavorful. I was not quite ready for solid food yet, so I decided to make a big pot of Beef Barley Soup instead and that really hit the spot.
Check out the recipe below, it’s simple to make and ready in a jiffy using a basic normal pot.
Beef Barley Soup
1 Tbs olive oil
1 kg beef chuck roast
1 onion, peeled and chopped
3 cups diced carrots
3 cups diced celery
1 medium potato, diced
2 Tbs minced garlic
1 litre beef broth (low sodium)
1 can tomato paste
1 cup dried barley
1 tsp dried thyme
1 tsp dried rosemary
1 Tbs worcestershire sauce
Salt and pepper
Saute olive oil, onions, and diced vegetables until soft, then put aside. Cut beef into small cubes and brown for a few minutes with diced garlic. In a large pot, add in all the ingredients. Cover the pot and bring to a boil, stirring occasionally. Lower the heat if needed and simmer until the barley is cooked and the beef is tender. Season with salt and pepper as needed. Ready to serve in about 30 minutes.
I am feeling much, much better now even though there’s still a lingering dry cough. Just wanna share that I am filled with so much gratitude for the body’s ability to heal and the luxury of having time that allows for recovery. Being healthy and having pain-free days should never ever be taken for granted.
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