Hearty Beef and Barley Soup With Root Vegetables
🕒 Cook Time: 40 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 55 minutes
Description: Make and share this Hearty Beef and Barley Soup With Root Vegetables recipe, perfect for a cozy lunch or snack during the chilly winter months, featuring a wholesome combination of tender beef, nutritious barley, and a medley of root vegetables in a flavorful broth.
Recipe Category: Lunch/Snacks
Keywords: Grains, Vegetable, Meat, European, Low Cholesterol, Healthy, Kosher, Potluck, Winter, Hanukkah, Thanksgiving, < 60 Mins, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Red onion |
| 12 | Bay leaf |
| 1 | Caraway seed |
| 1 | Large carrot |
| 1/2 | Turnip |
| 4 | Parsnips |
| 1 | Rutabaga |
| 1 | Cup barley |
| 2/3 | Teaspoon dried thyme |
| 1 | Tablespoon olive oil |
| 4 | Cups beef broth or bouillon |
| 2 | Tablespoons tomato paste |
| 2 | Teaspoons ground black pepper |
| 1/4 | Teaspoon salt |
| 1/4 | Teaspoon freshly ground black pepper |
| 2 | Cups fresh spinach leaves |
Instructions:
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Prepare Ingredients: Start by gathering all the necessary ingredients for this flavorful soup. Chop the red onion, carrots, turnip, parsnips, and rutabaga into bite-sized pieces. Rinse the barley thoroughly under cold water and set it aside.
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Brown the Beef: In a large pot, heat 1 tablespoon of olive oil over moderate heat. Once hot, add the steak pieces and brown them well, stirring occasionally to ensure even cooking and browning on all sides. Once the beef is nicely browned, remove it from the pot, leaving behind any juices released during cooking.
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Sauté Aromatics: To the pot with the beef juices, add the chopped red onion, bay leaf, and caraway seeds. Sauté the aromatics for about 4 minutes or until the onions are translucent and fragrant.
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Add Vegetables and Barley: Now, add in the chopped carrots, turnip, parsnips, rutabaga, and rinsed barley to the pot. Stirring constantly, cook the vegetables and barley for about 5 minutes, allowing them to slightly soften and absorb the flavors of the aromatics.
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Season and Simmer: Stir in the dried thyme, beef broth or bouillon, tomato paste, salt, and ground black pepper. Bring the soup to a gentle boil over high heat, then immediately reduce the heat to low to maintain a simmer.
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Simmer: Allow the soup to simmer gently for approximately 20 minutes, or until the barley and vegetables are tender and cooked through.
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Finish and Serve: Once the soup has simmered to perfection, discard the bay leaf and stir in the fresh spinach leaves, allowing them to wilt gently in the hot broth. Taste the soup and adjust the seasoning, if necessary, adding more salt and pepper to suit your preferences.
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Serve: Ladle the hearty beef and barley soup into bowls and serve hot, garnished with additional fresh herbs if desired. Pair it with crusty bread or a side salad for a satisfying and nourishing meal. Enjoy the comforting flavors of this wholesome soup with your loved ones, perfect for warming up on cold winter days or for sharing at gatherings and potlucks.
