Jump to recipe. Let the homey flavors speak for themselves with this hearty and simply delicious barley soup. It's easy to make, cheap, packed with vegetables, filling, and you can't stop eating it! Prep Time 5 mins.
Cook Time 35 mins. Course: Soup. Cuisine: Mediterranean, vegan, vegetarian. Keyword: Barley Soup. Servings: 4. Calories: kcal. Author: Katia.
Instructions Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes. Add garlic, thyme, oregano, bay leaves, and stir for about 1 minute.
Add the barley, cubed potatoes, tomato paste, and give a good stir. Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.
When the barley is cooked, add the peas and cook for a further 5 minutes. Turn off the heat, then remove the thyme sprigs and the bay leaves. You might need more salt, depending on your vegetable broth and on your personal preferences. Divide into bowls, drizzle with olive oil or extra virgin olive oil, and more freshly ground black pepper if you like. If you don't keep it vegan, serve with freshly grated parmesan cheese for extra flavor.
NOTE: The nutrition data provided are estimates only. I would start only with a good pinch of salt, no more than that. Leftover: it keeps well in the fridge for up to 3 days. Broth: both vegetable or chicken broths are fine. I usually make my own vegetable broth cooking vegetable scraps and herbs for 10 minutes. NOTE: Nutritional values are estimates only. Italian Marinara Sauce ». Add barley, cover and simmer until cooked through and beef is tender, about 45 - 60 minutes longer.
Stir in parsley. Serve warm. Transfer beef to a crockpot with the remaining ingredients except parsley. Cook on low 7 - 8 hours then stir in parsley. Add oil. Brown beef in 2 - 3 batches.
Turn to "off" setting. Return all beef to Instant Pot. Add remaining ingredients except parsley also reduce broth to 7 cups since it doesn't really steam off like other cooking methods. Cover and set valve to "sealing" position.
Select "manual mode" and adjust time to 20 minutes. Once cooking time is up let pressure come down naturally for at least 10 minutes then carefully quick release any remaining pressure. Nutrition Facts. Calories Calories from Fat Nutrition values are estimates only. See full disclaimer here.
Course: Soup. Cuisine: American. Keyword: Beef Barley Soup. Author: Jaclyn. Absolutely Fabulous! This tip always gets at least a little pushback from readers. It's a fair question. The answer is that if you have real beef stock, then by all means, you should use it here. By "real," I mean a stock that's made by roasting beef bones, then simmering them in water with aromatics for hours upon hours.
The problem is that most of us don't have real beef stock, since it's far more labor-intensive and less versatile than chicken stock. I often keep containers of homemade chicken stock in my freezer, but I almost never keep beef stock on hand. As for the store-bought options, there's no contest: You should avoid store-bought beef stock in almost all cases, since it's rarely, if ever, made using any significant amount of beef.
Instead, it's flavored with yeast proteins to simulate a beefy flavor—a simulation that doesn't work very well. Good store-bought chicken stock, while not as good as homemade, is actually made with and tastes of chicken. And chicken is a sufficiently neutral protein that your broth, once you've simmered your beef in it for a while, won't just taste beefy; it'll taste better than a similar broth made with a box of "beef" stock.
Kenji goes into more depth on the problems with store-bought beef broth in this article. With the stock in the pot, it's time to make sure it tastes good.
First, we want to add the cut-up beef and any beef bones and accumulated juices back to the pot. It will foam initially, so you'll need to skim the broth once or twice to get rid of that gunk. Next, we want to add some aromatics. I like to make a small sachet of herbs, like fresh thyme sprigs and a bay leaf, along with some whole peppercorns. The sachet is just for ease of fishing it all out later cheesecloth works for this, as does a tea ball. Now it's time to gently simmer the soup until the beef is tender.
This is one point on which soups differ from stews. A stew gets better flavor through gentle cooking in an oven, the dry heat browning its surface. With a soup, though, the ratio of liquid to meat is too high, so surface browning is out of the question. The stovetop, therefore, works just fine here.
The barley will have some surface starch on it that will help thicken the broth very slightly, and the vegetables will further flavor the broth while retaining some of their own essential character. A splash of fish sauce, if you like, can add even more depth and richness to the soup. Its fishiness disappears into the complex blend of aromas and flavors, leaving behind nothing but a more profound sense of savoriness.
As soon as the barley is tender, it's dinnertime. Behold: a soup that's all the better for taking its cues from a related category of food. Stew on that for a minute. Actively scan device characteristics for identification.
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