Hearty Beef and Barley Soup: A Comforting Meal for Any Day

Serving: Serve the soup with a side of crusty bread or crackers for a complete meal. A dollop of sour cream or a sprinkle of grated Parmesan cheese can also add extra richness.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The soup can also be frozen for up to 3 months—just be sure to let it cool completely before freezing. Reheat in a pot on the stove or in the microwave.
Variants:

Add More Veggies: Try adding parsnips, turnips, or potatoes for extra heartiness.
Make It Spicy: Add a pinch of red pepper flakes or some chopped jalapeños for a bit of heat.
Slow Cooker Version: Brown the beef and sauté the veggies as directed, then transfer everything to a slow cooker. Add the broth and cook on low for 6-8 hours or until the beef is tender.
FAQ:

Q: Can I use a different grain instead of barley?
A: Yes, you can substitute quinoa, farro, or rice, but the cooking time and liquid ratio may vary. Adjust as needed.

Q: Can I make this soup in a pressure cooker?
A: Yes, you can make this soup in a pressure cooker! Cook on high for about 25 minutes, then naturally release the pressure.

This Hearty Beef and Barley Soup is perfect for chilly nights or any time you need a filling and nutritious meal. It’s easy to prepare, full of flavor, and a great way to warm up from the inside out!