Vegetable Beef Barley Soup (Big Batch)
I love hearty winter soups! This is one I enjoy and keep meal-sized portions in the freezer for a quick meal.
I love hearty winter soups! This is one I enjoy and keep meal-sized portions in the freezer for a quick meal.
- Carbohydrate 69.4191 g
- Cholesterol 74.844 mg
- Fat 21.3350333333333 g
- Fiber 15.1213335780303 g
- Protein 35.19382 g
- Saturated Fat 8.40700333333333 g
- Serving Size 1 1 Serving (874g)
- Sodium 1130.26866666667 mg
- Sugar 54.2977664219697 g
- Trans Fat 2.8179 g
- Calories 599 calories
Step-by-step
- Cut roast beef into bite-sized pieces.
- Put 1/4 cup oil in soup pot, add beef, and brown
- Add bullion to pot
- Add tomatoes to pot
- Chop vegetables
- Add vegetables to pot
- Bring to a rolling boil
- Turn down heat and simmer for 1 hour
Swapping the roast beef for ground chuck alters the final texture entirely, creating a more uniform distribution of meat throughout the broth rather than distinct, tender bites. Searing the beef in batches prevents crowding the pan, which ensures proper caramelization instead of steaming the protein in its own released moisture. Standard stock pots must hold at least eleven quarts to accommodate this large yield safely without boiling over during the initial rolling boil phase. Adding root vegetables cut to uniform one-half-inch dimensions guarantees even cooking across potatoes and carrots during the one-hour simmer.
Scaling quantities down requires proportional adjustments to liquid ratios, though barley absorbs significant moisture over time and demands careful monitoring if stored. Halving the recipe yields a manageable six servings while maintaining the deep umami foundation established by the beef bouillon and canned tomatoes. Freezing portions in airtight containers preserves quality for up to three months, provided the soup cools completely to room temperature before sealing. Reheating frozen portions over medium-low heat prevents the barley from scorching on the bottom of the pan.
Dietary adjustments accommodate various needs easily without sacrificing the core character of the dish. Omitting the beef and substituting vegetable broth or mushrooms provides a hearty meatless alternative while retaining the robust vegetable profile. Swapping standard pearl barley for rice requires adjusting the simmering window downward, as grains cook much faster than dense root vegetables.
Batch cooking relies on proper preparation hygiene and rapid cooling methods to maintain food safety standards. Transferring hot soup into shallow metal containers accelerates the temperature drop before refrigeration. Storing stock efficiently maximizes freezer space while ensuring quick meal assembly during busy schedules.
