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Meat, Americas

Beef and barley soup with toasted bread

Beef barley soup is a slow simmered dish for 4 people, ready in 1h35, rated easy, at €2.80 per person. The beef chuck cooks slowly with the vegetables and pearl barley until it turns fork tender. The key to success is keeping the broth at a gentle simmer and cutting all the vegetables to the same size.

Some nights call for a soup that really fills you up. Tender beef, barley and vegetables, with toasted bread to dip in.

Beef and barley soup with toasted bread
Total time
1 h 35
Difficulty
Easy
Cost per person
€2.80
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a soup that really fills you up. The beef cooks long enough to fall apart, the pearl barley thickens the broth and gives it some bite, and the carrots, celery and leek add sweetness. The result feels more like a full meal than a starter, with a rich broth scented with thyme and bay leaf.

This is a recipe for a winter evening, when it gets dark early and you come home cold. Kids love dunking their toasted bread in it, and it works just as well for a relaxed Sunday night. Mon Chou saves this one for the days when a soup needs to actually hold its own as dinner.

The ingredients

4 people

Butcher

  • Beef chuck or shank 500 g

Pantry

  • Pearl barleyoften in the pantry 120 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Bay leafoften in the pantry 1 leaf
  • Beef brothoften in the pantry 1.5 l
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 3
  • Celery stalks 2
  • Onion 1
  • Leek 1
  • Thyme 3 sprigs

Bakery

  • Country bread 8 slices

Allergens Gluten, Celery

The step by step recipe

  1. Cut the beef into small cubes and brown it in a pot with the oil. 8 min

    Brown it in batches so the pieces sear instead of releasing their water.

  2. Add the onion, the tomato paste, then the broth, thyme and bay leaf. Let it simmer covered. 45 min

    Skim the surface at the start of cooking for a clear broth.

  3. Cut the carrots, celery and leek into small cubes and add them to the soup with the barley. 30 min

    Cut all the vegetables to the same size, they cook together.

  4. Taste, season with salt and pepper, and let it simmer longer until the barley is tender. 10 min

    The barley keeps swelling, add a bit of hot water if the soup gets too thick.

  5. Toast the bread slices and serve them with the steaming soup.

    Rub the toasted bread with a clove of garlic, it's a treat.

Our tips to get it right

  • Pick a braising cut like chuck or shank, they turn tender after a long simmer, while a leaner cut would just toughen up.
  • Keep the broth at a gentle simmer rather than a hard boil, the beef stays softer and the broth stays clear.
  • If you make the soup ahead, add a splash of water or broth when reheating, since the barley keeps soaking up liquid as it sits.

The variations

  • Swap the beef for mushrooms and red lentils for a vegetarian version that's just as filling.
  • For a quicker version, use shredded cooked beef or pot au feu leftovers and cut the simmering time down to 20 minutes.
  • For kids, blend part of the soup once the vegetables are cooked, the texture gets smoother and easier to eat.

What to serve it with

  • A simple green salad
  • A mug of warm spiced apple cider
  • Grated cheese sprinkled on top

Storage

The soup keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the toasted bread. Reheat it gently on the stove, adding a bit of water if the barley has thickened it too much.

Questions about this dish

Can you swap pearl barley for another grain?

Yes, rice or small pasta work well, but add them later since they cook faster than barley. The soup will turn out a bit less thick.

Do you need to soak the barley before cooking it?

No, that's not necessary for pearl barley. Just rinse it under cold water before adding it, as Mon Chou suggests, for a clearer broth.

Can you make this soup the day before?

Yes, it's actually better the next day once the flavors have had time to mingle. Save the toasted bread for serving time so it stays crisp.

What cut of beef works if you don't have chuck?

Shank, blade or shin all work well, they're braising cuts that turn tender with long cooking. Avoid lean cuts like tenderloin, they would just dry out.

How long does it take to make a beef and barley soup with toasted bread?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef and barley soup with toasted bread?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef and barley soup with toasted bread cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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