Beef and Barley Soup
A hearty, nourishing soup that comes together in about an hour, with chunks of beef, onions and barley.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
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.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 5-7 days. You may need to add more water when reheating individual portions, if the barley has absorbed all the liquid.
If you don't have leftover cooked pot roast, you can use a pound of lean ground beef or ground turkey instead. Simply add the meat to the pot when you are cooking the onions, breaking up the meat with a wooden spoon, and cooking it until no longer pink.
This soup is also wonderful made with leftover roast turkey after Thanksgiving.
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