Beef and Barley Soup

Beef and Barley soup is one of the easiest soups I’ve ever made. It’s a hearty soup that not only tastes delicious but is great to eat an hour or so prior to a heavy workout. Barley is one of the oldest cereal grains, used most frequently in the making of beer but also traditionally made into breads and gruels.

Barley was the main food of the Greeks, who valued barley's’ ability to give physical strength and mental alertness. Pot Barley thickens the soup and adds a nutty taste and slightly chewy texture. There are different types of barley that you can use.

Hulled Barley or Barley Groats are the least processed form of barley, with just the outermost hull removed. Hulled barley is chewier with a more gritty texture. It is slower to cook than other forms of processed barley, but is richer in soluble fiber and more nutrient dense. You can buy Hulled Barley or Barley Groats in a health food store. Organic is best.

Pot Barley or Scotch Barley has the endosperm intact along with the inner pearl of the kernel and part of the hull remaining. Pot Barley provides healthy fiber and is very nutritious. It takes about an hour to cook.

Pearl Barley or Barley Grits are less nutritious forms of barley as they lack the endosperm of whole barley. Pearl barley is smaller, cooks more quickly and is known for its good taste and pleasant texture.

Whole barley with the endosperm intact contains fat-soluble antioxidants related to vitamin E called tocotrienols. Medical research has confirmed that tocotrienols can reduce cholesterol synthesis in the liver and even reverse arteriosclerosis. More great reasons to make Beef and Barley soup.

You can substitute moose meat or venison for beef if lean, healthy beef is not available. A bone in the meat isn’t absolutely necessary but meat with a “bone-in” does add more nutrient value and flavor.

Beef and Barley soup can be served alone or as a full meal when combined with a light green salad and a slice of heavy dark bread topped with ghee.

Beef and Barley Soup

Ingredients

• 7 cups (1.75 liters) filtered water
• 2 lbs (1 kg) sirloin/rib eye roast with or without bone
• 4 cloves whole peeled garlic
• 1 cup (250 ml) chopped onion
• 1 cup (250 ml) thinly sliced carrots
• 1 cup (250 ml) thinly sliced celery
• 2 bulbs crushed garlic
• 1 cup (250 ml) Pot Barley
• ½ cup (125 ml) Bragg’s all purpose seasoning

Method

• In a large pot add water, meat and 4 cloves of garlic. Cover pot.
• Bring to a boil and let simmer for 2 hours.
• Take meat out of the pot place on chopping board and cut into small uniform size cubes, discard fat.
• Add carrots, celery, onion, crushed garlic, Pot Barley and Bragg’s seasoning.
• Bring to the start of a boil and let simmer for 1 hour or until barley is tender.

Serving suggestion

• Add a dash of Tabasco Sauce for more heat.

Photo by Sarah Pflug from Burst

Bon Appetite!...TKH