Vegetable Beef Soup (with Barley)
Comforting, yet light and healthy, this Vegetable Beef Soup is perfect for a cold day.
Comforting, yet light and healthy, this Vegetable Beef Soup is perfect for a cold day.
- black pepper ((to taste))
- 1 lb lean beef ((e.g. sirloin round, or trimmed chuck, cut into 1/2 inch pieces))
- 1/3 cup pearl barley ((uncooked soaked overnight in water if possible, but not absolutely necess
- 6 cups beef stock or broth
- 1 tsp herbs de provence ((or italian herb mix))
- 2 carrots ((medium size peeled and diced))
- 1/2 leek ((cut in half and thinly sliced))
- 1 yellow onion ((medium size peeled and chopped))
- 2 ribs celery ((sliced))
- salt ((to taste))
- a small bunch of fresh parsley ((minced for garnish))
- crusty sourdough bread ((to served with the soup)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (113g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a medium or a large pot, bring the stock to a boil.
- Add the barley and the Herbs de Provence, lower the heat to low, cover and simmer for 10 minutes.
- Add the beef, along with the vegetables (carrots, leek, onion and celery) to the pot, bring to a boil, cover and simmer over low heat for about an hour, or until the beef and the vegetables are just tender.
- Remove any accumulated scum from the top of the soup.
- Using a paper towel, blot the surface of the soup to remote excess fat if desired.
- Taste the soup and season with salt and pepper to taste.
- Serve hot with crusty sourdough breast and fresh parsley.
Choosing the Right Cut
Swapping lean sirloin for chuck roast changes the simmering dynamic completely since well-marbled cuts release collagen that thickens the broth naturally over a prolonged period. A four-quart heavy-bottomed pot provides optimal heat retention for maintaining an even simmer without scorching the bottom grains. When dealing with compact stovetops, maintaining a strict low heat setting prevents vigorous boiling that toughens lean proteins before they reach structural breakdown.
Managing the Barley
Soaking the pearl barley overnight in cold water shortens cooking times significantly and ensures the grains expand uniformly rather than absorbing all the available liquid. Tossing dry grains directly into boiling stock requires monitoring the liquid level continuously because unsoaked starch acts like a sponge within the first fifteen minutes. Rinsing the raw grain through a fine-mesh strainer removes excess surface starch that can otherwise turn the stock murky and heavy.
Refining the Broth
Skimming impurities from the surface during the initial boil keeps the flavor clean and prevents bitter compounds from muddying the herbal notes of the Herbes de Provence. While the original ingredient profile contains red meat and gluten, substituting vegetable broth and omitting the beef transforms the dish into a grain-forward vegetable soup without requiring structural ratio adjustments. Blotting floating fat droplets with a folded paper towel drawn gently across the surface provides a clear finish just before ladling.
