Description
This hearty beef barley soup is elevated with a vibrant roasted red pepper swirl, creating a comforting and flavorful meal perfect for chilly days. Tender beef and chewy barley combine for a satisfying and visually appealing soup.
Ingredients
Scale
- 500g (1 lb) Beef Stew Meat, Cubed: Look for chuck or round for good marbling.
- 150g (¾ cup) Pearl Barley, Rinsed: Rinsing prevents the soup from becoming too thick.
- 120g (4 oz) Carrot, Diced: Adds sweetness and color.
- 100g (3½ oz) Celery, Diced: Provides a savory base.
- 150g (1 cup) Onion, Finely Chopped: Essential for building flavor.
- 2 Cloves Garlic, Minced: Adds aromatic depth.
- 1.5L (6 cups) Low-Sodium Beef Broth: Controls saltiness and provides a rich base.
- 1 Bay Leaf: Adds subtle herbaceous aroma.
- 1 tsp Dried Thyme: Pairs beautifully with beef and vegetables.
- ½ tsp Black Pepper: Enhances other flavors.
- 1 tsp Salt: Adjust to taste.
- 300g (10½ oz) Red Bell Peppers, Roasted: Intensifies sweetness and creates smoky flavor.
- 1 tsp Smoked Paprika: Adds smoky depth to the pepper purée.
- 1 tbsp Olive Oil (for purée): Creates a smooth purée.
- 1 tsp Toasted Cumin Seeds: Adds warm, earthy flavor.
- 1 tbsp Fresh Parsley, Chopped: Provides a bright garnish.
- 1 tsp Olive Oil: For browning beef and drizzling.
- ½ tsp Lemon Zest: Brightens flavors.
Instructions
- Roast Red Peppers: Roast peppers at 220°C (425°F) for 20-25 minutes, turning halfway.
- Steam & Peel Peppers: Steam roasted peppers covered for 5 minutes, then peel skins.
- Blend Pepper Purée: Blend peppers with smoked paprika, olive oil, and salt until smooth.
- Sear Beef: Brown beef in batches with olive oil and seasoning.
- Sauté Aromatics: Sauté onion, carrot, and celery until softened, then add garlic.
- Combine & Simmer: Return beef to pot, add broth, barley, bay leaf, thyme, and salt. Simmer gently.
- Slow Cook: Cover and simmer for 45-50 minutes, until barley and beef are tender.
- Toast Cumin: Toast cumin seeds in a dry skillet until fragrant.
- Assemble & Garnish: Swirl pepper purée into soup, drizzle with olive oil & lemon zest, and garnish with parsley.
Notes
For a richer flavor, use a Dutch oven. Adjust seasoning to your preference. This soup is even better the next day!
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: beef barley soup,roasted red pepper,comfort food,soup,hearty,weeknight dinner,meal prep,slow cooker