beef barley soup with lots of vegetables recipe british chefs Beef Barley Soup With Lots of Vegetables Recipe by British Chefs

Nothing quite beats the comforting embrace of a warm bowl of beef barley soup with lots of vegetables, especially on a chilly British afternoon. This hearty, wholesome soup combines tender chunks of beef, chewy pearl barley, and a vibrant mix of fresh vegetables, making it a wholesome meal in a single pot.

British chefs have long celebrated this classic dish for its rustic charm and satisfying flavours that make it a family favourite across the UK. Whether you’re feeding a crowd or craving something nourishing after a long day, this soup delivers on taste and nutrition without any fuss.

In this recipe, we’ll guide you through each step to create a rich, flavourful soup that’s packed with goodness. With simple ingredients and straightforward instructions, you’ll soon have a bowl of warming, soul-soothing soup that’s perfect with crusty bread or a light salad.

Plus, it’s an excellent way to sneak in extra vegetables, making it as healthy as it is delicious.

Why You’ll Love This Recipe

This beef barley soup recipe is a classic British favourite reimagined with an abundance of vegetables for extra nutrition and colour. The chewy pearl barley adds a delightful texture and nutty flavour while making the soup incredibly filling without being heavy.

Slow-cooked beef becomes tender and melts in your mouth, infusing the broth with deep, meaty richness. The vegetables — from carrots and celery to leeks and peas — contribute natural sweetness and vibrant freshness, balancing the dish perfectly.

Ideal for batch cooking, this soup freezes well and tastes even better the next day, allowing you to enjoy it throughout the week. Whether you’re a seasoned home cook or a beginner, this recipe is approachable and rewarding.

Plus, it’s a wonderful way to incorporate more whole grains and vegetables into your diet in a flavour-packed way.

Ingredients

• 500g beef stewing steak, cut into bite-sized pieces
• 1 cup pearl barley, rinsed
• 2 medium onions, diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 leek, washed and sliced
• 2 cloves garlic, minced
• 150g frozen peas
• 1 large potato, peeled and diced
• 1.5 litres beef stock (preferably homemade or low sodium)
• 2 tbsp vegetable oil or beef dripping
• 1 tsp dried thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped for garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon for stirring
• Sharp knife and chopping board
• Measuring cups and spoons
• Colander or sieve (for rinsing barley)
• Ladle for serving

Instructions

1. Prepare the beef: Pat the beef pieces dry with kitchen paper to help them brown nicely. Heat the vegetable oil in your pot over medium-high heat.
2. Brown the beef: Add the beef in batches to avoid overcrowding. Brown all sides until a rich crust forms, about 5-7 minutes. Remove the beef and set aside.
3. Sauté the aromatics: Lower the heat to medium. Add the diced onions, sliced leek, carrots, celery, and garlic to the pot. Cook gently for 5-8 minutes until softened and fragrant.
4. Add the beef back: Return the browned beef to the pot. Stir in the rinsed pearl barley, diced potato, dried thyme, and bay leaves.
5. Pour in the stock: Add the beef stock and bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid.
6. Simmer: Let the soup simmer gently for 1.5 to 2 hours until the beef is tender and the barley is cooked through. Stir occasionally to prevent sticking.
7. Add the peas: About 10 minutes before the end of cooking, stir in the frozen peas. Continue simmering until they’re just tender.
8. Season and finish: Remove the bay leaves. Season the soup with salt and freshly ground black pepper to taste. Sprinkle with fresh parsley before serving.
9. Serve: Ladle the soup into bowls and enjoy with crusty bread or your favourite side.

Tips & Variations

“For an even richer flavour, brown the beef in batches to avoid steaming and ensure a deep caramelisation.”

– If you prefer a thicker soup, mash some of the cooked vegetables and barley with a fork or potato masher before adding the peas.

– To make this recipe gluten-free, substitute pearl barley with certified gluten-free grains such as quinoa or buckwheat.

– Add other seasonal vegetables such as parsnips, butternut squash, or mushrooms to increase variety and flavour.

– For a slower cooking method, prepare this soup in a slow cooker on low for 6-8 hours.

Nutrition Facts

Serving Suggestions

Serve your beef barley soup steaming hot with a wedge of crusty artisan bread or a simple green salad for a balanced meal. A dollop of horseradish cream or a side of pickled vegetables can add a delightful zing.

For a heartier option, pair it with mashed potatoes or roasted root vegetables.

Leftovers reheat beautifully and can be kept in the fridge for up to 3 days or frozen for up to 3 months, making this recipe perfect for meal prepping or busy weeknights.

Conclusion

This beef barley soup with lots of vegetables is a timeless British classic that truly warms the soul. It combines tender beef, wholesome barley, and a medley of fresh vegetables to create a deliciously satisfying meal.

The slow simmering process infuses the broth with a deep, rich flavour that’s hard to beat, while the vegetables add colour, texture, and nutritional value.

Whether you’re cooking for family or looking for a comforting solo meal, this recipe is simple to make and incredibly rewarding. Give it a try, and you might find it becoming one of your go-to dishes for colder days.

For more hearty and wholesome recipes, check out our ancient grains vegetarian recipes or explore how to enhance your soups with our chilli powder recipe vegan for a spicy twist.

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