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Ground Beef Barley Soup Recipe

Ground Beef Barley Soup Recipe - Easy Comfort Food Recipes

Let’s dive into a dish that cheers up a gloomy day and warms the soul: ground beef barley soup. You might be familiar with other soups that brighten your table, but this one stands apart with its hearty texture and unique ingredients.
It’s not just another recipe; it’s an experience wrapped in a bowl. Growing up, I remember how my mom would make this soup every winter. The aroma would fill the house, drawing everyone into the kitchen. 
In this post, I’ll share not just the recipe but the joy this soup brings. We'll explore what makes ground beef barley soup special, the ingredients you'll need, cooking methods, and tips for stocking it in your kitchen. Stick around, and let me guide you through this culinary journey!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 268
Ingredients Method Notes

Ingredients
  

  • 1 lb. lean ground beef
  • 2 tsp. + 1 tsp. extra virgin olive oil
  • 1 large onion, diced
  • 2 tablespoons garlic, minced
  • 6 cups homemade beef stock or store-bought beef broth
  • 4 cups vegetable stock
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1/2 cup pearl barley
  • 2 tsp. dried Italian parsley
  • 1/2 tsp dried thyme
  • 2 tablespoons aged balsamic vinegar
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce

Method
 

Step 1: Brown the Beef
  1. In a large pot, heat 2 teaspoons of olive oil over medium heat. Add the ground beef and cook until it’s thoroughly browned. Stir it often to break it up. 
    Once it’s browned and no longer pink, drain the excess fat. This step infuses rich flavor into your base.
Step 2: Sauté the Vegetables
  1. Add in the diced onion, minced garlic, celery, and carrots to the pot. Drizzle with 1 teaspoon of olive oil and sauté for about 5 minutes until the vegetables soften. 
    The smells will start wafting through your kitchen, and trust me, it’s going to be a good day!
Step 3: Combine Ingredients
  1. Pour in the beef stock, vegetable stock, and stir well. Add the pearl barley, dried parsley, dried thyme, tomato paste, balsamic vinegar, Worcestershire sauce, salt, and pepper. Stir everything together, bringing it to a gentle simmer.
Step 4: Simmer
  1. Let the soup simmer on low heat for about 30-40 minutes. This allows the barley to absorb the broth and the flavors to meld together. You’ll want to check it occasionally, and give it a gentle stir.
Step 5: Adjust Seasoning
  1. After simmering, taste your creation. You might want to adjust the seasoning with more salt, pepper, or a splash more vinegar, depending on your preference.
Step 6: Serve
  1. Once everything smells heavenly and the barley is tender, serve it up in bowls. Enjoy it hot, sprinkle some fresh parsley on top for a little flair, and get ready to dig in!

Notes

  • Use Quality Stock: Good broth makes a difference. If you have homemade stock, use it!
  • Fresh Ingredients Matter: Opt for fresh vegetables whenever possible. Their natural flavors shine through.
  • Storage is Key: If you have leftovers, cool and store them in airtight containers. They last well in the fridge for 3-4 days.
  • Vegetarian Option: For a meatless version, use lentils or chickpeas instead of beef. You’ll need to adjust cooking times and increase seasoning to compensate for flavor.
  • Freezing for a Rainy Day: Freeze in individual servings to enjoy later. Defrost properly before reheating.