Beef & Barley Soup
This Beef & Barley Soup is the epitome of cozy comfort, perfect for those chilly days when you crave something hearty and satisfying. Tender pieces of leftover roast beef simmer with vegetables like carrots, celery, and spinach, creating a rich, flavorful broth. The addition of barley gives the soup a delightful texture, making each spoonful feel nourishing and wholesome. With its earthy herbs, tomato purée, and low-sodium beef broth, this soup wraps you in warmth and heartiness, offering the kind of comfort that feels like a hug in a bowl. It's the perfect dish for unwinding and enjoying a cozy, slow-cooked meal with family or friends.Visit my Amazon storefront to pick up Soup Making Essentials!
Equipment
- Large Soup Pot
- Knife
- Cutting Board
- Wooden Spoon or Stirring Spoon
- Measuring Spoons
- Measuring Cups
- Lid for the Pot
- Can Opener
- Tongs or Meat Fork
- Large Ladle (optional)
Ingredients
- 4-6 cups chopped leftover rib roast with bones, or any other leftover roast
- 1 teaspoon olive oil
- 1 onion diced
- 3 ribs celery diced
- 5 carrots peeled and sliced
- 4 cups spinach chopped
- 1 cup tomato purée
- 2 sprigs woodsy herbs such as rosemary or thyme
- 6-8 cups low-sodium beef broth or water
- Beef bouillon to taste
- Salt and pepper to taste
- 1 cup dry barley
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the chopped beef and brown for 5-7 minutes, stirring occasionally.
- Add the diced onion, celery, and carrots to the pot. Cook for 2-3 minutes until the vegetables begin to soften.
- Stir in the spinach, tomato purée, herbs, and barley. Add the beef broth (or water) and beef bouillon, then season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low. Cover and simmer for 2-3 hours, until the barley is tender and the flavors have melded together.
- Serve hot with a hunk of crusty bread and butter.