We went grocery shopping and I was shocked at the prices of food during the pandemic of COVID19! The price of beef right now is crazy priced! So to make a roast go much further, I cut it into thirds. One piece I froze for roast with veggies, one I chopped up for stew and the rest I diced for beef barley soup!
When I was a kid, my gramma made the most delicious beef barley soup that we would eat with a piece of fresh bread before eating the rest of our meal. It had only a little meat and was loaded with vegetables and dill. Whenever I make this soup, I am always reminded of my grandparents and visiting them on the farm!
Often pioneers did not have a lot of meat, so adding some to a pot of vegetables with a grain like barley, stretched it a lot further which helped to feed a hungry family! A great way to help feed our families even today!
Let’s get cooking!
I start all of my soups the same — with onions, celery and carrots. It just adds so much flavor to a soup while providing an array of nutrients. Here, I diced celery and chopped up some carrots and set them aside.
In a pot with a little oil, add the diced beef along with a chopped onion. Sprinkle with salt and pepper and dill (dried or fresh works great).
Once beef is nearly cooked, add carrots and celery. Cook 10 minutes.
Add barley. I prefer to use pearl barley. Stir. Cook 5 minutes.
Add chopped potatoes, beef broth and water, salt and pepper. Add a pinch more of dill. I always add a sprinkle of seasonings throughout my cooking which helps to season the meat, veggies and the broth. It helps to build flavor. Cook for 20 minutes, covered, stirring occasionally. Taste for seasonings adding more if needed. Add peas, green beans and corn and cook 20 minutes longer.
Taste, making sure the barley is cooked. It should be a bit chewy. It is a great grain and provides an array of vitamins and minerals. You can also soak it overnight (or during the day) to shorten cooking time.
This soup is hearty and absolutely delicious. It’s sure to be a family favorite and is the perfect soup on cool rainy summer days or on those crisp fall days or even cold snowy wintry days!
Beef Barley Soup
1 onion
1 cup beef, chopped
1 tsp salt
1/2 tsp pepper
1 tbsp fresh dill or 1 tsp dried dill
1 celery, chopped
3 carrots, chopped
1/2 cup barley
3 cups chopped potato
2-3 cups beef broth
6-8 cups water
2/3 cup corn
2/3 cup green beans
1 cup peas
1-28oz can diced tomatoes – optional
Cook onion and beef together. Sprinkle a bit of seasonings throughout cooking the soup. Add celery and carrots. Cook about 10 minutes or until onion is translucent. Add barley and cook 5 minutes. Add potatoes, broth and water. Cook 20 minutes. Add corn, green beans and peas and diced tomatoes if using. Cook 20 minutes longer. Serve with bread. This soup is great as a meal, or a starter to a meal as well.
enjoy from Our City Homestead to yours