Meat Barley Vegetable Soup is stacked with destroyed hamburger, vegetables, and grain, alongside a pleasant good stock. This soup will top you off and keep you warm on those cold days and evenings!
I’m unquestionably not a chicken and fish ONLY sort of young lady. I attempt to downplay red meat, yet now and then I simply need a major ole cheeseburger or some dish hamburger. We grew up eating a great deal of meal hamburger, and that was one of the suppers Mom prepared most before she started to neglect. Utilizing it in meat soup is undoubtedly my number one approach to eat it.
For these choices, make certain to brown the meal first. Cut the meal in lumps and sprinkle generously with legitimate salt and newly ground dark pepper. Warmth a skillet (or you can do this in the moment pot if utilizing that strategy) to medium warmth and add olive oil. At that point add cook (in bunches if vital) and earthy colored pieces on all sides.
- 2 Tablespoons olive oil
- 1 medium onion – chopped
- 4 large carrots – chopped
- 3 stalks celery – chopped
- 3 cups cabbage slaw – shredded
- 3 cloves garlic – minced
- 8 oz. Bella mushrooms – sliced
- kosher salt and freshly ground black pepper – to taste
- 8 cups lower sodium beef broth
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons tomato paste
- 2 bay leaves
- 2 pounds chuck roast – cooked and shredded
- 1/2 cup pearl barley – or more for a thicker soup
- ** See notes below (or blog post) for how to cook a beef roast.
- In a medium to large stock pot, heat the olive oil over medium high heat. Add all the veggies and saute for 5-6 minutes, or until the veggies start to soften. Add salt and pepper to taste.
- Add the beef broth, Worcestershire sauce, tomato paste, bay leaves, and additional salt and pepper to taste. Bring to a boil.
- Reduce heat and add the cooked shredded beef and barley. Simmer for 30 minutes or so, or until the barley is cooked. Check seasonings and adjust accordingly.
- Remove bay leaves, and serve with some salty crackers or crusty bread.
How to cook a beef roast:
- For all of these options, be sure to brown the roast first. Slice the roast in chunks and sprinkle liberally with kosher salt and freshly ground black pepper. Heat a skillet (or you can do this in the instant pot if using that method) to medium heat and add olive oil. Then add roast (in batches if necessary) and brown pieces on all sides. Remove the roast from heat, and use one of the methods below to continue cooking.
- Instant Pot – After browning, add a tablespoon of Worcestershire sauce, a couple tablespoons of tomato paste, and beef broth to cover the roast. Pressure cook on high for 55 minutes, and do a natural release for 15 minutes. Remove roast, cool slightly, and shred.
- Slow Cooker – Once browned, add the roast to a slow cooker. Add a tablespoon of Worcestershire sauce, a couple tablespoons of tomato paste, and beef broth to cover the roast. Cook on high for about 5 hours or low for 8-10 hours.. When it falls apart easily, it’s done.
- Stove Top – After browning the roast, use the same stock pot to make soup. Deglaze the pan as you add the Worcestershire sauce, tomato paste, and beef broth to cover then roast. Cook, with lid on, at medium-high heat for 2 to 3 hours, or until beef falls apart easily.
- Oven – Once browned, add the roast to a roaster or dutch oven. Add Worcestershire sauce, tomato paste, and beef broth to cover. Cook, with lid on, on 350 degrees for 2 to 3 hours, or until beef is very tender.
Calories: 384kcal | Carbohydrates: 22g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 741mg | Potassium: 1531mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7140IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 4mg