Step-by-Step Guide to Make Quick Hearty Beef & Barley Soup

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Before you jump to Hearty Beef & Barley Soup recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Mostly, people have been trained to think that "comfort" foods are bad for the body and have to be avoided. At times, if the comfort food is a sugary food or another junk food, this is true. Other times, though, comfort foods can be completely nutritious and it's good for you to eat them. Several foods actually do boost your mood when you consume them. If you feel a little bit down and you're needing an emotional pick me up, try a number of these.

Grains can be great for overcoming a terrible mood. Quinoa, millet, teff and barley are all actually wonderful for helping boost your happiness levels. They help you feel full also which can actually help to improve your mood. It's easy to feel low when you are starving! The reason these grains can improve your mood is that they are not hard for your stomach to digest. They are easier to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.

You can see, you don't need to eat junk food or foods that are bad for you just so to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let's go back to hearty beef & barley soup recipe. You can have hearty beef & barley soup using 9 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Hearty Beef & Barley Soup:

1. Prepare 300 g of Lean steak mince.
2. Prepare half of a leek.
3. Prepare 1 stick of celery.
4. Prepare 1 of good size carrot.
5. Provide 2 of smallish potatoes.
6. Get 1 of onion.
7. Get 1 of stock cube.
8. Use 2 of dessert spoons of grave granules.
9. Take 30-70 g of Barley, depending on how much you like.

Instructions to make Hearty Beef & Barley Soup:

1. There are just the 2 of us so we buy mince from the butcher and I get him to pack it into half pound bags. That’s about 300g I freeze them and defrost them for each meal..
2. Brown the meat. Make sure you get it nice and brown. This really enriches the flavour so get it nice and brown but be careful not to burn it. My mince is really lean as there is no fat but if you have a fatty mince you might want to drain the fat off at this point..
3. While the mince is browning chop the onion, leek, carrot and celery. I chop the celery really finely but everything else is in nice big chunks. The celery is there as a flavour enhancer. You don’t get a celery taste you just get a beefier beef and a sweeter carrot..
4. When the mince is brown add around 600ml of water, leeks, onion, carrot, celery and your stock cube. Season with a bit of salt & pepper, bring to the boil and simmer on a very low heat for about an hour. Long slow cooking brings out the flavour in the beef and the veg infuses into the liquid. Make sure it’s a really low heat though..
5. This is the tricky bit to judge. The barley REALLY swells up. In my recipe there is only 70g of barley. My wife thought that this was a bit too much so next time I cook it I will probably put just 40g in. Add your pearl barley and bring to the boil again..
6. The barley cooks in around 40 to 50 minutes start checking after about 40 minutes..
7. About 20 minutes before the meal is ready to be served cut the potato into 10-15mm cubes and cook separately. If you cook the potatoes separately you can stop cooking when they are just right. If you cook them in the soup they might just end up as a potato mush in the bottom of the bowl..
8. Just before serving sprinkle in a couple of dessert spoons full of gravy granules. This gives a lovely rich texture and helps with the beefy flavour..
9. Serve pour into bowls and add as much or as little of the potato as you want. For a touch of luxury ad a knob of butter on top of the potato.

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