Beef Barley Soup II

Beef Barley Soup II Recipe - Ingredients and Directions

Preparation time: 20 minutes | Cooking time: 2 hours and 30 minutes | Servings: 6

Introduction

Beef Barley Soup II is a hearty and comforting dish perfect for chilly days. This recipe combines tender beef short ribs, nutritious vegetables, and pearl barley in a savory broth, creating a delicious and satisfying meal. Whether you're looking for a warm lunch option or a cozy dinner, this soup is sure to please.

History

The tradition of combining beef, barley, and vegetables in a soup dates back centuries in various cultures. This particular recipe has evolved over time, incorporating ingredients that are easily accessible and flavors that appeal to modern palates. It's a testament to the enduring appeal of hearty, nourishing soups in family kitchens.

Ingredients

2 lb (907 g) beef short ribs with bones
5 cups water
1 (14.5 oz (411 g)) can tomatoes, diced, undrained
1 medium onion, chopped
1 – 1.5 tsp salt (optional)
0.13 tsp pepper
2 cups carrots, sliced
1 cup celery, sliced
1 cup cabbage, chopped
0.67 cup quick-cooking pearl barley
0.25 cup fresh parsley, minced

How to prepare

In a soup kettle, combine the ribs, water, tomatoes, onion, salt (if desired), and pepper. Bring to a boil over medium heat.
Reduce the heat, cover, and simmer for 1.5 to 2 hours or until the meat is tender.
Remove the ribs and let them cool.
Skim off any fat.
Remove the meat from the bones and cut it into bite-size pieces. Return the meat to the broth.
Add the carrots, celery, and cabbage. Bring to a boil.
Reduce the heat, cover, and simmer for 15 minutes.
Add the barley and return to a boil.
Reduce the heat, cover, and cook for 10-15 minutes or until the barley and vegetables are tender.
Add the parsley.

Variations

For a twist on the classic, try adding mushrooms for an earthy flavor or swapping the beef for chicken for a lighter version. You can also incorporate different vegetables according to season or preference.

Cooking Tips & Tricks

To enhance the flavor of the soup, consider browning the beef ribs in a skillet before adding them to the pot. This step adds depth to the soup's taste. Additionally, if time allows, let the soup cool and refrigerate it overnight. The flavors meld beautifully when allowed to sit, and any excess fat can be easily skimmed off the top before reheating.

Serving Suggestions

Serve this soup with a side of crusty bread for dipping or a simple green salad for a complete meal. It's hearty enough to stand alone but pairs beautifully with lighter sides.

Cooking Techniques

Slow cooking is ideal for this recipe, as it allows the flavors to develop fully and the meat to become tender. If using a slow cooker, adjust the water amount slightly and cook on low for 6-8 hours.

Ingredient Substitutions

If barley is not available or you're avoiding gluten, substitute it with an equal amount of rice, quinoa, or even small pasta. Each will alter the soup's texture slightly but still result in a delicious meal.

Make Ahead Tips

This soup tastes even better the next day, making it perfect for meal prep. Prepare a large batch, let it cool, and store it in the refrigerator for up to 3 days or freeze for longer storage.

Presentation Ideas

Serve the soup in a deep bowl, garnished with a sprinkle of fresh parsley and a twist of black pepper. A dollop of sour cream or a sprinkle of grated Parmesan cheese can add an extra touch of flavor and richness.

Pairing Recommendations

A medium-bodied red wine, such as Merlot or a lighter Pinot Noir, pairs beautifully with the rich flavors of the beef and the heartiness of the barley. For a non-alcoholic option, a robust herbal tea or a sparkling water with lemon complements the soup well.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a little water or broth if the soup has thickened too much.

Nutrition Information

Calories per serving

A serving of this Beef Barley Soup contains approximately 250 calories, making it a filling yet moderate option for those monitoring their calorie intake. The balance of protein, fats, and carbohydrates provides sustained energy.

Carbohydrates

A serving of Beef Barley Soup II contains approximately 22 grams of carbohydrates. The barley contributes the majority of these carbs, providing energy and fiber. The vegetables add additional fiber and nutrients, making this soup a balanced option.

Fats

This recipe contains a moderate amount of fat, primarily from the beef short ribs. A serving has about 10 grams of fat, but this can vary depending on the meat's leanness and any fat skimmed off during cooking. Opting for leaner cuts or removing visible fat can reduce the fat content.

Proteins

Beef Barley Soup II is an excellent source of protein, with each serving offering around 20 grams. The beef not only contributes to the soup's rich flavor but also provides essential amino acids necessary for muscle repair and growth.

Vitamins and minerals

This soup is packed with vitamins and minerals, thanks to its variety of vegetables and beef. It's particularly high in vitamin A (from carrots), vitamin C (from tomatoes and parsley), and iron (from beef). These nutrients support vision, immune function, and oxygen transport in the body.

Alergens

The primary allergen to be aware of in this recipe is gluten, found in the barley. Those with gluten sensitivities or celiac disease should opt for a gluten-free grain alternative like quinoa or rice.

Summary

Overall, Beef Barley Soup II is a nutritious and balanced meal. It offers a good mix of protein, carbohydrates, and fats, along with essential vitamins and minerals. It's a wholesome choice for anyone looking for a comforting and healthy dish.

Summary

Beef Barley Soup II is a classic, comforting dish that's perfect for any occasion. With its rich flavors, nutritious ingredients, and versatility, it's sure to become a favorite in your recipe collection. Whether you're serving it for a cozy family dinner or preparing it ahead for a week of satisfying lunches, this soup delivers both taste and nutrition in every spoonful.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Beef Barley Soup II. It was a chilly autumn day and I was rummaging through my old recipe box, looking for something warm and comforting to make for dinner. As I shuffled through the yellowing index cards and newspaper clippings, my eyes landed on a handwritten note tucked away in the corner. The title read, "Grandma's Beef Barley Soup II."

I had always loved my grandmother's cooking, and her Beef Barley Soup was one of my favorite dishes growing up. I remembered the rich aroma that would fill the house as the soup simmered on the stove, and the hearty flavors that would warm me from the inside out on cold winter nights. As I read through the ingredients and instructions, memories of watching my grandmother in the kitchen flooded back to me.

I could picture her standing over the stove, stirring a large pot of soup with a wooden spoon, her face glowing with pride and satisfaction. She had learned the recipe from her own mother, who had passed it down through generations. Each time she made the soup, she would add her own personal touch, adjusting the seasonings and ingredients to suit her taste.

I decided then and there that I would carry on the tradition and make Grandma's Beef Barley Soup II for dinner that night. I gathered the ingredients – tender chunks of beef, hearty barley, fragrant herbs and spices, and fresh vegetables – and set to work in the kitchen. As I chopped, sautéed, and simmered, I could almost hear my grandmother's voice guiding me through the recipe.

After several hours of cooking, the soup was finally ready. I ladled it into bowls and set them on the table, garnishing each one with a sprinkle of fresh parsley. As I sat down to enjoy my meal, I took a sip of the steaming broth and closed my eyes, savoring the familiar flavors that transported me back to my childhood.

I thought about all the times I had watched my grandmother cook, absorbing her techniques and tricks without even realizing it. I remembered how she would always encourage me to experiment in the kitchen, to try new ingredients and flavors, and to make the recipes my own. And as I savored each spoonful of the soup, I felt a deep sense of gratitude for the legacy of love and tradition that my grandmother had passed down to me.

In that moment, I realized that cooking was not just about following a set of instructions or measurements – it was about connecting with the past, honoring the memories of those who came before us, and creating something delicious and nourishing to share with our loved ones. And as I finished my bowl of Grandma's Beef Barley Soup II, I knew that I would continue to make it for years to come, passing on the recipe and the story behind it to the next generation.

As I cleared the table and washed the dishes, I couldn't help but smile as I thought about how a simple recipe for soup had brought me closer to my grandmother and to the rich tapestry of my family's culinary history. And as I tucked the handwritten note back into my recipe box, I knew that I would always hold onto it as a cherished reminder of the bond that we shared through food and cooking.