Ground Beef Barley Soup With Roasted Red Pepper Swirl

There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with flavor and wholesome ingredients. This Ground Beef Barley Soup with Roasted Red Pepper Swirl is exactly that – a hearty, satisfying meal that’s perfect for a chilly evening. We’re taking a classic beef and barley soup and elevating it with a vibrant, smoky roasted red pepper swirl that adds a beautiful visual element and a burst of deliciousness. This recipe uses halal beef and broth, but feel free to substitute with your preferred options. Get ready to cozy up with a bowl of pure goodness!

What You’ll Need: The Ingredient List

• 500 g (1.1 lb) Ground Halal Beef: We’re using halal ground beef for its quality and flavor, but any ground beef will work. Look for a blend that isn’t overly lean, as some fat contributes to a richer flavor.
• 150 g (1 cup) Pearl Barley, Rinsed: Pearl barley is a wonderfully chewy grain that adds texture and heartiness to the soup. Rinsing it before use removes any excess starch.
• 1 Large Onion, Diced: A foundational flavor builder! Yellow or white onions work best here, providing a subtle sweetness.
• 2 Carrots, Diced: Carrots add a touch of sweetness and vibrant color to the soup.
• 2 Celery Stalks, Diced: Celery contributes a savory depth of flavor and a pleasant crunch.
• 3 Cloves Garlic, Minced: Garlic is essential for adding aromatic complexity. Freshly minced garlic is always best!
• 1.5 L (6 cups) Low‑Sodium Vegetable Broth: Using low-sodium broth allows you to control the saltiness of the soup. Vegetable broth provides a lighter base.
• 500 mL (2 cups) Halal Beef Broth: This adds a rich, beefy depth to the soup. Again, feel free to substitute with regular beef broth.
• 1 tsp (5 mL) Smoked Paprika: Smoked paprika brings a wonderful smoky flavor that complements the roasted red peppers beautifully.
• 1 tsp (5 mL) Ground Cumin: Cumin adds warmth and earthiness to the soup’s spice profile.
• ½ tsp (2.5 mL) Black Pepper: Freshly ground black pepper is always recommended for the best flavor.
• Salt to Taste: Seasoning is key! Adjust the salt to your preference.
• 2 tbsp (30 mL) Olive Oil, Divided: Olive oil is used for sautéing the vegetables and browning the beef.
• 2 Large Red Bell Peppers, Roasted, Peeled, Seeded: Roasting the peppers intensifies their sweetness and creates a smoky flavor that’s perfect for the swirl.
• 1 tsp (5 mL) Smoked Cumin Powder: Enhances the smoky flavor of the red pepper swirl.
• 1 tbsp (15 mL) Lemon Juice: A touch of acidity to brighten the red pepper swirl.
• 2 tbsp (30 mL) Olive Oil (for purée): Used to create a smooth and creamy red pepper purée.
• 3 tbsp (45 g) Cooked Barley, Toasted: Adds a delightful crunch and nutty flavor as a garnish.
• Fresh Parsley, Chopped, for Garnish: Provides a fresh, herbaceous finish and a pop of color.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Beef Broth: Chicken broth can be used in place of beef broth for a lighter flavor.
• Pearl Barley: Hulled barley can be used, but it will require a longer cooking time.
• Red Bell Peppers: While red peppers offer the best sweetness, you can use orange or yellow bell peppers as a substitute.

Step-by-Step Instructions for Ground Beef Barley Soup

1. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This step builds the flavor base of the soup, so don’t rush it.
2. Brown the Ground Beef: Add the minced garlic and ground beef to the pot. Break up the beef with a spoon and cook until it’s browned all over, approximately 6-8 minutes. Ensure the beef is fully cooked through.
3. Bloom the Spices: Stir in the smoked paprika, ground cumin, black pepper, and salt. Cook for 1 minute, stirring constantly, to toast the spices. This process, known as ‘blooming,’ releases their essential oils and intensifies their flavor.
4. Simmer the Soup: Add the rinsed pearl barley, low-sodium vegetable broth, and halal beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes, or until the barley is tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
5. Prepare the Roasted Red Pepper Swirl: While the soup simmers, make the red pepper swirl. Place the roasted, peeled, and seeded red bell peppers in a food processor. Add 2 tablespoons of olive oil, smoked cumin powder, lemon juice, and a pinch of salt. Blend until completely smooth and creamy. Adjust seasoning to taste.
6. Toast the Barley Crisps: In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cooked barley and toast, stirring frequently, until golden brown and crispy, about 4 minutes. Watch carefully to prevent burning.
7. Serve and Garnish: Ladle the hot soup into shallow bowls. Swirl a generous teaspoon of the roasted red pepper purée through the center of each bowl, creating a vibrant ribbon. Sprinkle with toasted barley crisps and a generous handful of chopped fresh parsley.

The Secret to a Flavorful Broth

The quality of your broth significantly impacts the final flavor of the soup. Using a combination of vegetable and beef broth provides depth and richness. Opting for low-sodium broth allows you to control the salt level and enhance other flavors. Homemade broth is always best, but high-quality store-bought options work well too. Don’t be afraid to add a bay leaf or a sprig of thyme to the broth while simmering for an extra layer of complexity.

Why Pearl Barley? A Nutritional Powerhouse

Pearl barley isn’t just a textural element; it’s a nutritional powerhouse. It’s a whole grain rich in fiber, which aids digestion and promotes a feeling of fullness. Barley also contains essential vitamins and minerals like selenium and magnesium. Its slightly chewy texture adds a satisfying bite to the soup, making it a hearty and wholesome meal.

Roasting the Red Peppers: A Flavor Transformation

Roasting the red peppers is crucial for developing their sweet, smoky flavor. The high heat caramelizes the sugars in the peppers, creating a depth of flavor that you wouldn’t achieve by simply using raw peppers. Roasting also makes the skins easier to remove, resulting in a smoother purée. You can roast the peppers directly over a gas flame, under the broiler, or in a hot oven.

Tips for the Perfect Swirl

Achieving a beautiful red pepper swirl is easier than you think. Use a spoon or a squeeze bottle to carefully drizzle the purée onto the surface of the soup. Gently swirl it with the tip of a knife or a toothpick to create a marbled effect. Don’t overmix, as you want to maintain the distinct ribbon of color and flavor.

Frequently Asked Questions

Can I use quick-cooking barley?

No, quick-cooking barley is not recommended for this recipe as it will become mushy during the long simmering time. Pearl barley is the best choice for its texture and ability to hold its shape.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld and improve over time. However, it’s best to add the red pepper swirl and barley crisps just before serving to maintain their texture and appearance.

Is this soup gluten-free?

No, barley contains gluten. If you need a gluten-free option, you can substitute the barley with brown rice or quinoa.

Conclusion

This Ground Beef Barley Soup with Roasted Red Pepper Swirl is a comforting and flavorful meal perfect for a chilly evening. The combination of hearty beef, chewy barley, and sweet roasted red pepper creates a symphony of textures and tastes. Don’t forget to save this recipe to your Pinterest board for easy access later!

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