Do you have a recipe you can share? Whenever I’ve added barley to soup I only get about one good meal, leftovers tend to have the barley absorbing all of the broth (which is still delicious, just not soup any longer)…I suppose I could cook the barley separately, keep it in the fridge, and add it to the soup prior to reheating…hmm, I too have a box of barley in the cupboard and I just made bean and potato soup yesterday
Do you have a recipe you can share? Whenever I’ve added barley to soup I only get about one good meal, leftovers tend to have the barley absorbing all of the broth (which is still delicious, just not soup any longer)…I suppose I could cook the barley separately, keep it in the fridge, and add it to the soup prior to reheating…hmm, I too have a box of barley in the cupboard and I just made bean and potato soup yesterday
Here’s what I made last time:
2 lbs chuck roast, trimmed of excess chunks of fat, cut into 3/4-inch cubes
3 Tbsp olive oil
1 1/2 cups chopped carrots (about 3)
1 cup chopped celery (about 2 ribs)
2 cups chopped yellow onion (1 large)
3 Tbsp tomato paste
1 1/2 Tbsp minced garlic (4 cloves)
64oz low-sodium chicken broth or beef broth
1 Tbsp soy sauce
2 tsp Worcestershire sauce
2 tsp minced fresh rosemary, or 1/2 tsp dried
2 tsp minced fresh thyme, or 1/2 tsp dried
Salt and freshly ground black pepper
1 cup pearl barley
3 Tbsp minced fresh parsley
Brown meat in oil, reserve. Sautee veggies to soften. Deglaze pot, dump it all in, simmer 40 minutes.
Wow, thank you! I’m going to try it this weekend
Here’s the recipe I used: https://www.seriouseats.com/beef-barley-soup-recipe There’s a pressure cooker variant too. Haven’t had any leftovers yet to know how they are.
Thank you!