This hearty, wholesome and nourishing Beef and Sprouted Barley soup is ready for the coziest of evenings! It’s filled with veggies, tender beef and delightfully chewy sprouted barley. Sprouting barley improves it taste and texture, reduces cook time, and aids in digestibility and bioavailability. This recipe is also easy to make (most of the time is hands-off simmering time!) and smells AMAZING as it cooks. We hope you love this delicious soup as much as we do!
Absolutely, omit the beef and worcestershire sauce and use vegetable broth. Reduce the simmering time to until the vegetables are tender, about 30-40 minutes. You can also add in extra veggies like potato, sweet potato, turnip or rutabaga.
The sprouted barley is cooked separately and added later to ensure everything cooks at the right pace, and so the barley can be rinsed after cooking (it’s a naturally ‘dusty’ grain). Feel free to use leftover barley or cook it ahead of time. Add two cups of cooked barley to the soup.
This soup will keep for several days in the fridge, but you’ll likely need to add some extra water or broth when warming it up because sprouted barley will soak up a lot of liquid as it sits.