Beef and Barley Soup

Italian Beef and Barley Soup 

IG: @mangia.con.elena

 I am soup obsessed. Ask anyone who knows me and they will agree wholeheartedly. If you scroll through my blog you will see a variety of soup recipes. Soup in my childhood home was a regular occurrence. It wasn't just for the winter months as often my mother would use all of the veggie leftovers in a soup because in our Italian household nothing ever went to waste. My parents taught us an appreciation of food and gratitude for every meal that graced our table.  

My mother made the most delicious soups and never followed a recipe. Her base was always the same- home made chicken, beef or vegetable broth depending on what the ingredients for that night's soup was going to be used. I definitely am the same way when it comes to most of my cooking but especially soup.  When the craving hits for soup, I first go in the freezer to see what meat and broth I have and then into the fridge to see what vegetables will best compliment the chosen meat. I often will go vegetable based as well. Really depends on my mood and what is available!

This beef and barley soup is one that we ate frequently growing up and my own family loves it as well. Made with economical cuts of beef, barley and a few other ingredients  simmered slowly in a flavourful tomato based beef stock.

As with all of my recipes and in keeping with traditional Italian way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. If you don't like an ingredient then leave it out or add one that you do like! 

Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed!

TIPS: 

Do not throw away those parmigiano rinds when the cheese is finished. Break them up into smaller pieces and freeze in a freezer bag. Pop one into your soups, stews and ragu to flavour the food!

Flavour your ingredients as you go along. Go easy on the salt because the cheese rind is salty. I go very lightly on the salt, then add more at the end to finish the soup if needed.

Here is how to make this delicious soup!

Ingredients

• 1-2 pounds of stewing beef
• flour for coating beef
• 3-4 carrots cut in chunks
• 3-4 chopped celery- use the leaves as well
• 1 large onion diced
• 2-3 chopped garlic cloves (QB)
• 1 tbsp of tomato paste
• 1 tin of canned San Marzano tomatoes crushed by hand
• 5 medium sized potatoes chopped into bite size pieces (QB)
• fresh or frozen cleaned and chopped green (spinach, kale, swiss chard)
• 2 cups (approx- you be the judge) of rinsed barley
• 8 cups or 4 cartons of beef broth ( I eyeball this by adding enough to completely immerse the ingredients)
• 
  
• 1 parmigiano rind (optional but highly recommended)
• 2-3 bay leaves
• salt, pepper and Italian seasonings (QB)

Directions

1.  Add enough olive oil to cover bottom of soup pot and warm up.
2. Sprinkle salt, pepper and Italian seasonings on the beef and enough flour to coat the meat. Mix it all together.
3. Add beef to the pot and allow the meat to brown on all sides. Stir it around.
4. Remove meat from pot and place in a bowl.
5. Add more oil to pot if needed but do not throw out the existing oil as that is where all the flavour is!
6. Add the soffritto of onions, garlic, celery and carrots. Stir and allow to cook for about 5 minutes.
7. Make a well in the middle of the soffritto and add the tomato paste. Allow it to toast for a few minutes before mixing it into the vegetables.
8. Add the meat back in and give it all a good stir. 
9. Add the crushed tomatoes and stir, make sure to pick up any tasty bits from the bottom of the pot.
10. Season again
11. Once tomatoes are simmering add the potatoes, the barley and the broth.
12. Toss in the parmigiano rind (optional) and bay leaves.
13. Bring soup to a boil then reduce to a simmer. Cover with a lid and allow to simmer for a few hours.
14. Stir every once in a while and adjust seasonings. 
15. Just before serving remove beef and shred into smaller pieces.
16. Add back into soup along with the greens. Cook for a few more minutes.
17. Sprinkle with parmigiano reggiano and serve!

Crusty bread tastes great with this!

A Mangia,

Elena💚