Vegetable Beef Barley Soup
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Beef Barley Vegetable Soup
It’s getting to be soup weather, and this will definitely hit the spot after a good 60+ mile ride today. The morning started out pretty cool and calm, but the day warmed up and got a little bit breezy by the time I got home.
This soup is very easy to make and makes a hearty, satisfying, and healthy meal. It’s a variation of a previous post for Beef, Lamb, Vegetable, & Barley Soup. Use whatever vegetables, meat, and stock you have on hand. If you don’t have fresh vegetables, you can use frozen. You can add kidney or garbanzo beans, if you like. You could also substitute rice or pasta for the barley. You can easily make this vegetarian or vegan by omitting the meat entirely and using 100% vegetable stock. Mushrooms are a great addition, especially to the vegetarian version.
I’ll be serving this soup tonight garnished with a little freshly grated Parmesan cheese and some fresh herb rolls I picked up at the Nugget Market bakery today.
You can make a little, or you can make a lot. This soup reheats well and keeps in the refrigerator for a few days, and in the freezer for a few months. If you’ve got room in your freezer, make a big batch and stock up! The holidays are coming and we’ll all be extra busy and in need of a quick, healthy dinner. Simply remove from the freezer in the morning and thaw in the refrigerator. Reheat for dinner, serve with some crusty bread, and you have a quick, healthy, satisfying dinner.