BEEF AND BARLEY SOUP

BEEF AND BARLEY SOUP

Beef and Barley Soup is a classic comfort dish that delivers rich and meaty flavour alongside wholesome barley in a savoury broth. This single-serve version combines tender cooked beef strips, nutty barley, diced carrot and tomato paste to create a deeply satisfying meal that’s both hearty and nutritious. The tomato paste adds depth and a subtle sweetness, while the carrot brings a touch of freshness. Ideal for lunch or dinner, this soup is warming and filling without feeling too heavy. It’s perfect on colder days or when you want a satisfying meal in minimal time. Whether enjoyed on its own, alongside crusty bread or a green salad, this Beef and Barley Soup offers comforting familiarity with a healthy twist. The simple ingredients and one-pot method mean you can enjoy strong flavours with minimal effort and fuss.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

High Fiber

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Beef And Barley Soup:

• ¼ cup cooked beef strips

• ¼ cup cooked barley

• 1 cup beef or vegetable broth

• 1 tbsp diced carrot

• 1 tsp tomato paste

FULL NUTRITIONAL INFORMATION

• Calories: 103.7 kcal

• Fat: 2 g

• Saturated Fat: 0.8 g

• Carbohydrate: 13.3 g

• Sodium: 113.4 mg

• Sugar: 1.3 g

• Fiber: 2 g

• Protein: 8.8 g

• Cholesterol: 22.1 mg

• Calcium: 22.3 mg

• Iron: 1.5 mg

• Potassium: 259.1 mg

PREPARATION

These steps are followed for the preparation of Beef And Barley Soup:

• Prep The Ingredients: Thinly slice cooked beef strips if needed and dice the carrot finely.

• Combine In Pot: Add the cooked beef, barley, diced carrot and tomato paste into a small saucepan. Stir to coat ingredients.

• Add Broth: Pour in the broth and stir well until the tomato paste dissolves into the liquid.

• Simmer: Bring to a gentle boil over medium heat, then reduce heat and simmer uncovered for 8 to 10 minutes to marry flavours and warm through.

• Adjust Seasoning: Taste and season with salt and pepper as required.

• Serve: Ladle into a bowl and garnish with fresh herbs such as parsley or thyme if available.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• Use Lean Beef: Choose lean cooked beef cuts to keep the soup satisfying without being greasy.

• Warm Broth Slowly: Bring broth to a barely simmering point before adding tomato paste to avoid separation.

• Dice Carrot Small: Small carrot pieces cook quickly and help distribute sweetness evenly.

• Add Barley Last: If barley was refrigerated, so add it near the end to prevent over-softening.

• Garnish For Freshness: A sprinkle of chopped parsley or chives over the top lifts colour and flavour.

VARIATIONS

• Vegetable Boost: Add diced celery or mushroom slices for extra texture and nutrients.

• Make It Gluten-Free: Use gluten-free grains such as quinoa or rice in place of barley.

• Spicy Twist: Stir in a pinch of smoked paprika or chilli flakes for gentle heat.

• Creamier Texture: Blend a small amount of soup and return it to the pot to create a thicker base.

• Herbal Infusion: Add a sprig of fresh thyme or rosemary during simmering and remove before serving.

PREPPING AND STORAGE

• Refrigeration: Allow the soup to cool fully, then store in an airtight container in the fridge for up to 3 days. Reheat gently over low-medium heat.

• Freezing: Place cooled soup into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge.

• Reheat Tips: Add a splash of broth during reheating to refresh the texture, especially if the barley has thickened the soup.

• Batch Cooking: Double the ingredients and portion clear containers for easy, filling meals throughout the week.