BEEF BONE BROTH AND BARLEY SOUP
This Beef Bone Broth and Barley Soup is a nourishing and hearty dish that combines the mineral-rich depth of marrow bone broth with the earthy chew of pearl barley. The slowly simmered marrow bone releases collagen and nutrients that create a rich base, while diced beef adds protein and substance. The vegetables like carrot, celery and onion balance the flavour with natural sweetness with thyme and bay leaf, which provide a fragrant herbal touch. The barley swells during cooking, which gives the broth a satisfying texture and makes this soup both filling and restorative. This soup is perfect for colder months or days when energy is low. This barley soup delivers warmth and nourishment in every spoonful. This Beef Bone Broth and Barley Soup is served steaming, which is equally suited as a wholesome lunch or dinner, enjoyed alone or with a slice of bread.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
European
PREPARATION/TECHNIQUES
Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Winter, Casual Dinner, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy
DISH TYPE
Soup / Stew
INGREDIENTS
- 150 grams | 5.29 ounces | 1 small beef marrow bone
- 50 grams | 1.76 ounces | stewing beef, diced
- 600 millilitres | 20.29 fluid ounces | 2½ cups water
- 45 grams | 1.59 ounces | ¼ cup pearl barley, rinsed
- 40 grams | 1.41 ounces | ¼ cup onion, finely diced
- 35 grams | 1.23 ounces | ¼ cup carrot, chopped into small cubes
- 25 grams | 0.88 ounces | ¼ cup celery, chopped into small cubes
- 2 grams | 0.007 ounces | 1 small leaf bay leaf
- 1 gram | 0.04 ounces | ½ teaspoon dried thyme
FULL NUTRITIONAL INFORMATION
- Calories: 472 kilocalories
- Protein:8 grams
- Fat:0 grams
- Carbohydrates:6 grams
- Fibre:1 grams
- Sugar:0 grams
- Sodium: 120 milligrams
- Cholesterol: 75 milligrams
PREPARATION
- Prepare The Base: Place the beef marrow bone in a medium pot with 600 millilitres of water. Bring slowly to a boil, skimming off any foam to keep the broth clear.
- Add Meat And Aromatics: Stir in diced stewing beef, onion, carrot, celery, thyme and bay leaf. Reduce the heat to a gentle simmer.
- Incorporate Barley: Add rinsed pearl barley, stirring to prevent sticking. Cover the pot partially and allow it to cook gently.
- Slow Simmer: Cook for 60 to 75 minutes, stirring it occasionally. The marrow bone will release nutrients, the beef will become tender and the barley will soften.
- Check Texture: Once the barley is plump and the beef is fork-tender, remove the bay leaf. Taste and adjust seasoning if desired.
- Serve Hot: Ladle soup into a warm bowl and enjoy steaming with bread or as a stand-alone meal.
PREPARATION TIME
10 minutes
COOKING TIME
75 minutes
TIPS
- Extra Richness: Roast the marrow bone at 200 degrees Celsius for 15 minutes before simmering to deepen flavour.
- Balanced Broth: Keep a gentle simmer because boiling too hard can make barley mushy and cloud the soup.
- Boost Nutrition: Add leafy greens like kale or spinach in the last 10 minutes for colour and added vitamins.
- Serving Idea: Top with fresh parsley or a drizzle of olive oil for extra freshness.
VARIATIONS
- Herb Twist: Replace thyme with rosemary for a bolder herbal note.
- Vegetable Version: Use mushrooms instead of beef and swap marrow bone for a vegetable stock base.
- Spiced Warmth: Add a pinch of paprika or cumin to give the broth gentle heat and smoky undertones.
- Grain Change: Substitute pearl barley with farro or brown rice for a different texture.
PREPPING AND STORAGE
- Make Ahead: This soup tastes rich the next day after flavours have melded.
- Storage: Refrigerate in airtight containers for up to 4 days.
- Freezing: Store in portions for up to 3 months and thaw overnight before reheating.
- Reheating: Warm gently on the stove with a splash of water or broth if too thick.
