A delicious hearty soup is a thing of beauty. Nourishing, warm, comforting and satisfying.
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Our grandmothers… or great grandmothers as the case may be, wasted nothing. If they made a chicken or a roast, they then made broth from the bones and from that broth they used what was on hand to make a soup. We could learn a thing or two (or 50) from these wise women.
That is what I do with this amazing Beef Barley Soup. It is a multi step process and I will lead you through it one step at a time.
Let’s Talk Stock
Making your own broth is not a difficult thing to do. It cooks literally as you live your life. It can be made on the cook top or the crock pot. All you need is water, bones, vegetables and some herbs. I have a complete tutorial here. But of course you can always use store bought.
Beef broth will have a thick layer on top. That is fat and gelatin. And THAT is exactly what you want! Bone broth is mineral rich. It contains vitamins and minerals that are easily absorbed by the body including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals. Gelatin also supports healthy digestion. Broth has natural anti-inflammatory properties and inhibits infections…hence it is commonly referred to as “Jewish Penicillin”.
On to the Meat!
Okay we covered the broth aspect of this soup. Now for the meat. I usually make my beef soups with the leftovers from this savory beef dish. My tender Pot Roast is perfect for soups!
And last we put it all together!
Now we take our beautiful rich broth, leftover beef and add vegetables, grains herbs etc…these can be anything you have on hand or you can follow my recipe below. And voila! Just like grandma you have a hearty rich soup that nourishes your family and wastes nothing!
The Recipe: Hearty Beef Barley Soup
- 3/4 cups barley cooked to package instructions
- 8 cups beef broth
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onions
- 2 cups roughly chopped kale
- 2 cups leftover beef shredded
- 1/8 tsp cayenne pepper
Cook barley to package instructions.
When barley is close to being done bring broth to a boil.
Add carrots, celery and onion to broth.
Turn heat down to simmer and cook for 12-15 minutes (or until veggies are soft)
Add kale, meat, cooked barley and cayenne pepper.
Turn off heat and let sit for five minutes.
Add sea salt or pepper to taste.
MAY I PLEASE ASK A FAVOR?
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You definitely have inspired me to make my own beef stock.. I have never made stock from scratch before and will be following your recipes next time I crave soup. Thanks for sharing it!
This looks super delicious!!
This soup is gorgeous! So nourishing too. Just beautiful. Thanks for sharing.
This makes me hungry… Barley is a very traditional Swiss addition to soups, its so comforting. Love the idea of adding kale! Maybe swiss chard would work too?
Yes Masha any greens will work! Thank you.
That soup looks gorgeous!!! The fat in the broth gives me courage just to look at it! 😉 Bold and powerful, yet gentle & healing :). Thank you for the how-to!
I love making my own stocks! Thanks for the great post. 🙂
Thanks for sharing about the importance of BONES for making broth. And I love the connectedness you mention with former generations. I often feel that way when making sourdough or shelling peas etc, love the thought of former generations and their food wisdom/practices.
Thanks Megan. I love that connection too. I hope more and more people will realize the importance of preparing food the traditional way, without waste:)
I love the apple cider in this!