Hearty Beef and Barley Soup
This Hearty Beef and Barley Soup can be prepared quickly and with minimal expense. It’s packed with ingredients that are full of flavor and nutrition. Start off by sautéing the vegetables in olive oil, then add the ground beef and cook it until it’s browned. Next, add the beef broth, worcestershire sauce, black pepper, and barley. Let it simmer for at least 30 minutes or until the barley is soft. Finally, season with salt to taste and add the parsley before serving up a hearty bowl of soup. This beef and barley soup will fill your family up and provide a nutritious meal that doesn’t break the bank!
Hearty Beef and Barley Soup! $25.00
-1 lb ground lean beef $5.50
-1 stalk celery, chopped $0.50
-1 large onion, chopped $1.00
-1 large carrots, chopped $0.50
-1/2 cup pearl barley $1.25
-2 cloves garlic, minced $0.25
-2 tablespoons olive oil $0.29
-4 cups beef broth $3.00
-1 teaspoon Worcestershire sauce $0.29
-1/4 teaspoon black pepper $0.05
-1 teaspoon chopped fresh parsley $0.25
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic and cook, stirring often, until veggies begin to soften; about 10 minutes.
2. Add the beef to the pot and cook, breaking it up with a wooden spoon, until browned; about 5 minutes.
3. Add the beef broth, Worcestershire sauce, black pepper, and pearl barley. Bring to a boil, lower the heat and simmer for 30 minutes.
4. Add more beef broth if necessary.
5. Stir in the fresh parsley and season with salt to taste.
6. Serve hot.
Nutrition (Per Serving): calories 251, fat 8g, carbohydrates 23g, protein 21g, fiber 3g.
Hearty Beef and Barley Soup
History of Beef and Barley Soup
Hearty beef and barley soup is a classic, comforting and nutritious dish eaten by many cultures for hundreds of years. It originated in European cultures, where it was made with beef, barley and vegetables. In the south of France, beef and barley soup is known as Potée, a stew-like soup that was made with beef, pork, or both, as well as potatoes, turnips, cabbage or other potatoes. It was believed to be a way to exchange food from one kitchen to another and was a staple of peasant diets. This dish was popular among many other European countries, such as Germany, where beef, barley, and vegetables were commonly used in soups and stews. Over time, this soup spread to other continents and began to use different ingredients to accommodate local tastes. In the United States, it’s traditionally been made with beef cubes and a variety of fresh and frozen vegetables, as well as barley, which most often takes the form of pearl barley.
Nutritional Benefits of Beef and Barley Soup
Beef and Barley soup provides a lot of nutrition in one bowl. Barley is a whole grain that is packed with dietary fiber and vital nutrients such as manganese, selenium, and magnesium. Beef is a good source of protein, B vitamins, and iron. There is also plenty of vitamins and minerals in the various vegetables used in the soup. All these nutrients can provide a substantial amount of energy, with the fiber from the barley helping you feel fuller for longer. In addition, the combination of beef and barley is a complete protein, meaning that it provides the body with all the essential amino acids that it needs.
Adjusting the Recipe for Gluten Intolerance
For those with celiac disease or gluten intolerance, the barley in beef and barley soup can be a problem. Fortunately, it is easy to modify the recipe to make it gluten-free. The easiest substitution for the barley is quinoa, which provides similar nutrition but is entirely gluten-free. You can also use rice or other gluten-free grains such as buckwheat or millet. The remaining ingredients remain the same, with the substitution of the grain making the meal just as satisfying.
Interesting Facts about Beef and Barley Soup
Beef and barley soup is a very versatile dish, and can be adjusted with different vegetables, seasoning, and garnishes to create a variety of different soups. Many cultures have their own version of beef and barley soup, such as the Italian ciambotta, a vegetable stew made with potatoes, zucchini, peppers, and either beef or pork, as well as barley. In Scotland, beef and barley soup is known as Queen’s broth. It is made with beef stock, barley, vegetables such as potatoes and leeks, and spices such as parsley and bay leaves.