Donna'S Winter Barley Soup
Donna's Winter Barley Soup is a hearty, comforting dish with beef, vegetables, and barley, perfect for cold days and family gatherings, offering rich flavors and wholesome goodness.
Ingredients
Instructions
- In a Dutch oven, brown the ground beef or sirloin cubes; add oil if using sirloin cubes. Drain excess oil.
- Add chopped onions and minced garlic to the meat and cook until tender.
- Stir in water or broth, whole tomatoes with juice, quick barley, sliced carrots, celery, pepper, basil, and bay leaves.
- Cover the pot and bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add frozen mixed vegetables and cook for an additional 10 minutes until vegetables are tender.
Tips & Substitutions
For a heartier soup, consider adding beans or lentils for extra protein and fiber. You can substitute ground turkey or chicken for a leaner option. If you prefer a vegetarian version, replace the meat with additional vegetables or chickpeas, and use vegetable broth. Fresh herbs like thyme or parsley can enhance flavor. For a thicker consistency, increase the barley or add a cornstarch slurry towards the end of cooking.
Serving Suggestions
This soup is perfect as a standalone meal, but can be served with crusty bread or a side salad for a complete dinner. For a festive touch, pair it with Reubens Appetizers for a delightful contrast. A sprinkle of grated Parmesan or a dollop of sour cream on top just before serving adds richness. Enjoy it warm on a chilly day!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months; just remember to leave some space in the container for expansion. When reheating, add a splash of water or broth to maintain consistency, and heat on the stove over medium-low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Donna'S Winter Barley Soup contains roughly 664 calories, with 25g protein, 87g carbohydrates, and 27g fat. It is an excellent source of vitamin A (203% of the Daily Value), iron (63% of the Daily Value), and vitamin C (60% of the Daily Value). Note that it is relatively high in sodium, at 697mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. Brown the meat first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This method allows flavors to meld beautifully.
What vegetables can I add to the soup?
You can customize this soup with any vegetables you prefer. Frozen mixed vegetables work well, or you can add diced potatoes, zucchini, or green beans. Just ensure they are cut into similar sizes for even cooking.
Is this soup gluten-free?
The soup as written is not gluten-free due to the barley. However, you can substitute quick-cooking quinoa or gluten-free grains to make it suitable for a gluten-free diet. Always check labels on broth and canned tomatoes to ensure they are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).