Beef Barley Soup

• Stir in the rinsed barley and continue to simmer for another 30-40 minutes, or until the barley is tender and the soup has thickened.
• Add the frozen peas (if using) during the last 5 minutes of cooking to warm them through.

5. Finish and Serve:

• Once the barley is cooked and the soup is rich and flavorful, remove the bay leaf.
• Taste the soup and adjust the seasoning with more salt and pepper if needed.
• Garnish with freshly chopped parsley if desired before serving.

Tips:

• Beef Selection: You can use other cuts of beef like brisket or round if stew meat isn’t available. Just be sure to cut the meat into bite-sized cubes.
• Barley Texture: If you prefer a softer barley texture, you can cook the soup longer until the barley becomes softer and more broken down.
• Storing: Leftover beef barley soup can be stored in the refrigerator for up to 4 days. The soup also freezes well for up to 3 months. Just be sure to let it cool completely before storing.
• For Extra Flavor: Add a splash of red wine or Worcestershire sauce for extra depth of flavor.

Enjoy:

This Beef Barley Soup is a hearty and comforting meal that’s perfect for feeding a crowd or making ahead for easy lunches. It’s full of protein, fiber, and rich, savory flavors, making it a satisfying and nutritious choice for any time of year!