This beef and barley soup is a hearty, nourishing soup that comes together in about an hour. It’s easy to make, with chunks of leftover pot roast, onions and barley.
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About This Recipe
This beef and barley soup is filling and wholesome, made with simple pantry ingredients, and I make it often throughout the cold weather months. I like to make mine with leftover cooked pot roast from dinner the night before, but it’s just as great made with lean ground beef, ground turkey or even Italian sausage. I’ve also made a wonderful turkey barley soup using leftover turkey and gravy from Thanksgiving dinner. Sometimes I’ll add a pinch of crushed red pepper for a hint of heat. Soak up the broth with some crusty homemade bread served on the side.
Instructions
- In a large stock pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook for several minutes, until softened and fragrant.
- Add the remaining ingredients, along with several cups of water. Bring to a boil, then cover and reduce to a simmer. Simmer for about 30-40 minutes, until the barley has swelled and has a tender but chewy texture.
- Taste and add more salt as needed.
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Beef and Barley Soup
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Equipment
- Large Stock Pot
Ingredients
- 1 tbsp olive oil
- 1 cup diced sweet yellow onion
- 1 tbsp minced garlic
- 4 cups low sodium beef broth or chicken broth
- 1 cup pearl barley
- 1 lb leftover cooked pot roast or roast beef, chopped or shredded
- 1 tsp ground cardamom
- ½ tsp dried Italian seasoning
- ½ tsp black pepper
- ½ tsp coarse Kosher salt
- water
Instructions
- In a large stock pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook for several minutes, until softened and fragrant.
- Add the remaining ingredients, along with several cups of water. Bring to a boil, then cover and reduce to a simmer. Simmer for about 30-40 minutes, until the barley has swelled and has a tender but chewy texture.
- Taste and add more salt as needed.
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