Hearty Beef and Barley Soup

Flavor improves overnight—make it a day ahead!

Store in fridge for up to 5 days.

Freeze for up to 3 months (barley holds up well!).

Reheat gently on stove—add a splash of broth if too thick.

Frequently Asked Questions

Q: Can I use quick barley?
A: Yes—but add in the last 15 minutes to avoid mushiness.

Q: My soup is too thick—what do I do?
A: Stir in more broth or water. Barley absorbs liquid as it sits.

Q: Can I make this in a slow cooker?
A: Yes! Brown beef and veggies first, then cook on LOW 7–8 hours or HIGH 4–5 hours. Add barley in last 2 hours.

Q: Is barley gluten-free?
A: No—use rinsed quinoa or brown rice for GF (adjust cooking time).

A Bowl Full of Quiet Care

Hearty Beef and Barley Soup isn’t fancy—but it doesn’t need to be. It’s what you make when someone’s under the weather, when the wind is howling, or when you just need to feed your people well.

So brown that beef, stir that pot, and let your kitchen fill with the scent of comfort. Because sometimes, the best meals aren’t complicated—they’re simmered with patience and served with love.

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