Beef and Barley Soup with Whole Wheat Bread

Name: Beef and Barley Soup with Whole Wheat Bread
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 6 oz lean beef stew meat (about 170g, trimmed of excess fat); 1/2 cup barley (pearled barley); 1 cup mixed vegetables (chopped carrots, celery, and onion); 1 slice whole wheat bread (for serving); 4 cups water or beef broth (for cooking the soup); 1 tablespoon olive oil (for browning beef); to taste salt; to taste black pepper; 1 leaf bay leaf (optional, for flavor)

820 kcal · 31 g protein · 15 minutes · 1 servings

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Beef and Barley Soup with Whole Wheat Bread

A hearty and nutritious beef and barley soup packed with tender lean beef, wholesome barley, and fresh mixed vegetables, served alongside a slice of warm whole wheat bread. This comforting meal is perfect for a filling lunch or dinner, delivering balanced protein, fiber, and complex carbohydrates.

820 kcal 31 g protein 15 minutes

Ingredients

lean beef stew meat 6 oz
barley 1/2 cup
mixed vegetables 1 cup
whole wheat bread 1 slice
water or beef broth 4 cups
olive oil 1 tablespoon
salt to taste
black pepper to taste
bay leaf 1 leaf

Method

Prepare ingredients. Wash and chop the mixed vegetables (carrots, celery, onion) into small pieces. Measure out the barley and lean beef stew meat. Trim any excess fat from the beef and cut it into bite-sized cubes if not already done.
Tip: Cut vegetables uniformly for even cooking.
Brown the beef. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. This step adds flavor through caramelization.
Tip: Do not overcrowd the pot; brown in batches if necessary to get a good sear.
Add vegetables and barley. Add the chopped mixed vegetables to the pot with the browned beef. Stir and cook for about 3 minutes until vegetables start to soften. Then add the 1/2 cup of barley and stir to combine.
Tip: Stir frequently to prevent sticking and to mix flavors.
Add liquid and seasonings. Pour in 4 cups of water or beef broth to cover the ingredients. Add salt, black pepper to taste, and a bay leaf if using. Stir well.
Tip: Using broth instead of water adds extra depth of flavor.
Simmer the soup. Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 1 hour, or until the barley and beef are tender. Stir occasionally to prevent sticking.
Tip: If the soup becomes too thick, add a little more water or broth during cooking.
Final seasoning and serve. Remove the bay leaf. Taste the soup and adjust salt and pepper if needed. Serve hot with one slice of whole wheat bread on the side.
Tip: Warm the bread slightly before serving for a comforting touch.

Pro tips

Soak barley for 30 minutes before cooking to reduce cooking time if desired.
Use a heavy-bottomed pot to prevent burning and ensure even cooking.