Beef Barley Soup

Barley is one of those flavors and fragrances for a cold winter’s night. There’s something so rich and earthy about it that is accentuated by the Brussels sprouts. Serve the soup with crusty French bread.

Makes 4 to 6 servings.

1 small onion, minced

2 tablespoons olive oil

1¹/₂ pounds lean beef stew meat, cubed

1¹/₂ cups fresh Brussels sprouts, trimmed and cut in half

²/₃ cup uncooked barley

48 oz (6 cups) beef stock or broth

1 teaspoon salt

¹/₂ teaspoon pepper

28-oz can diced tomatoes

1. In a large skillet, cook onion in 1 tablespoon of the olive oil over medium-high heat until onion is translucent, about 3 minutes. Add another tablespoon of oil, and add the beef. Stir so that all sides of the beef cubes get browned, about 5 minutes. Transfer the mixture to the slow cooker.

2. Add the barley, stock, salt, pepper, and diced tomatoes. Stir to combine. Cover and cook on Low for 6 to 8 hours, or on High for 4 to 5 hours until everything is tender and the barley is cooked through.

Barley is a grass, like wheat. It is one of the first domesticated grains and was long of great importance to our ancestors. The Ancient Egyptians used it to make bread and beer—uses that continue today. It is a whole grain, retaining its bran and germ after the hull is removed. Still a staple in the diets of many from the Middle East, barley is high in many essential nutrients, including phosphorous, magnesium, Vitamin B6, and calcium.