I kind of want to rename this “Vindication Soup.”
The other day I was serving Hearty Beef Barley Soup for dinner, and my oldest daughter asked if I was going to put that recipe on my blog.
Me: Probably.
Oldest Daughter: You should. It’s really good.
Me: I’m glad you like it. You used to hate soup.
Oldest Daughter (thoughtfully): Yeah. I guess since you made it over and over, I learned to like it.
And that, my friends, is the power of maternal tenacity.
I serve this soup often because it’s delicious and easy to make. Just brown the beef and onions, add everything else but the tomatoes, cook awhile, then add the tomatoes. That’s it. Add a salad or some fresh fruit, and dinner is served.
This hearty beef barley soup also freezes really well. It has come to my rescue multiple times when I planned to make chicken soup but didn’t have any chicken (whoops), or when I was worn out and just didn’t feel like cooking dinner (even food bloggers have days like that). When the going gets tough and I need a backup plan fast, it’s nice to know I can just open my freezer and heat up something nourishing and delicious for my family.
This is the soup that I make when we’re having company over on a chilly evening. It’s the one I take when someone is going through a rough time, or has a new baby, or just needs some comfort food. There is a simple joy in eating warm, savory soup full of so many good things.
In fact, as we were eating this hearty beef soup a few nights ago, my youngest daughter commented, “I usually don’t like things with lentils, but this is awesome! I’m going to have thirds.” I guess that’s the best endorsement a soup can get. 🙂
In the mood for more comfort food?
- ½ pound lean ground beef
- 1 small onion, chopped
- 1 cup potato, cubed
- 1 stalk celery, chopped
- 1 carrot, chopped
- ½ cup dried lentils
- ¼ cup medium pearl barley
- 4 cups water
- 1½ teaspoons beef bouillon
- ¾ teaspoon salt
- a couple dashes pepper
- 1 can (14.5 oz) diced tomatoes
- In a large pot, cook beef and onion over medium heat until meat is no longer pink; drain.
- Add everything else to the pot, except the tomatoes. Bring to boil, then simmer for 45 minutes. Stir in the tomatoes and heat through.
For slow cooker, brown beef with onion in a skillet, then place it in the slow cooker with everything but the tomatoes. Cover and cook on Low for 6 hours, or until vegetables and barley are tender. Stir in the tomatoes and serve.
You can find bags of barley at most grocery stores near the dry beans and rice. Pearl barley is most commonly available, and it cooks faster than regular barley.
