Beef, Beans, Butternut Squash, and Barley Soup

Name: Beef, Beans, Butternut Squash, and Barley Soup
Ingredients: 1 medium butternut squash (or substitute any of your favorite winter squashes); 2 medium carrots in ½ inch dice; 2 medium celery stalks in ½ inch dice; ½ medium yellow onion in ½ inch dice; 14 crimini or white mushrooms, sliced; 1 garlic clove, chopped; 1 Tbs ketchup; Lucero Extra Virgin Olive Oil for sautéing; 2 sage leaves, chopped; 1 tsp fresh rosemary, chopped; 1 tsp fresh oregano, chopped; 6 cups beef stock, home made, if possible, otherwise use low sodium if store bought; 1 cup chopped canned tomatoes; ⅔ cup pearled barley, rinsed; 2” rind of parmigiano reggiano (optional); 1 cup cooked white bean such as lima or cannellini; 1 cup cooked shredded beef—optional if you’ve made homemade stock. We used neck bones and the resulting meat from that for this version.; 2 cups washed and coarsely chopped braising greens—we used both red chard and lacinato (aka “dinosaur”, Toscano, or Tuscan) kale; 2 tsp sugar; salt and pepper to taste; Olio Novello or other fresh oil for garnish

My favorite soup growing up was Campbell's Vegetable Beef, and it wasn't until I was an adult that I learned that those little pillows of starch were barley. It's no surprise that I did not grow up with barley as a grain--not only did my dad insist my mom make a pot of rice every night (even if she was serving spaghetti (or pah'segetti, if you get my meaning). The main reason that we never had barley is that nearly no one does. According to the national barley folks, only 2% to 4% of US production goes for food! Animal feed and malting for beer make up the balance.

We've been enjoying it more lately, both as a side dish (chewy and satisfying), and sometimes as the starch in soups and stews as seen here. One thing to know is that cooking times will vary quite a bit depending if you purchase the pearlized version or not. This recipe assumes you've purchased pearlized.

Beef, Beans, Butternut Squash, and Barley Soup

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This recipe starts with a good homemade beef stock and relies on a mirepoix, mushrooms, and longer cooking items followed by those needing less time exactly as you'd expect. Flexible based on what you have at home; simple and satisfying in the winter chill. Whether you are suffering the deep freeze across much of the country east of the Rockies, or even just the unseasonably cold 50ºF chill in Hawaii this week, this soup will warm your soul and fill your tummy.

Please read (or make) in good health!

Ingredients

1 medium butternut squash (or substitute any of your favorite winter squashes)
2 medium carrots in ½ inch dice
2 medium celery stalks in ½ inch dice
½ medium yellow onion in ½ inch dice
14 crimini or white mushrooms, sliced
1 garlic clove, chopped
1 Tbs ketchup
Lucero Extra Virgin Olive Oil for sautéing
2 sage leaves, chopped
1 tsp fresh rosemary, chopped
1 tsp fresh oregano, chopped
6 cups beef stock, home made, if possible, otherwise use low sodium if store bought
1 cup chopped canned tomatoes
⅔ cup pearled barley, rinsed
2” rind of parmigiano reggiano (optional)
1 cup cooked white bean such as lima or cannellini
1 cup cooked shredded beef—optional if you’ve made homemade stock. We used neck bones and the resulting meat from that for this version.
2 cups washed and coarsely chopped braising greens—we used both red chard and lacinato (aka “dinosaur”, Toscano, or Tuscan) kale
2 tsp sugar
salt and pepper to taste
Olio Novello or other fresh oil for garnish

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Directions

Preheat oven to 375ºF
Peel, seed and cut the squash into 1 inch cubes. Toss with enough EVOO to evenly coat the cubes and place onto a sheet pan. Lightly salt
Roast the squash in a preheated oven at 375℉ for about 40 minutes or until golden brown. Set aside.
In a 4 quart or larger pot on medium heat, sauté the carrots, celery and onion in EVOO until the ingredients have softened.
Add the mushrooms and continue sautéing until everything is lightly golden.
Add the garlic and cook just enough to remove the raw garlic taste, about 2 minutes. Add the ketchup here and cook for about a minute to add an extra oomph of umami.
Add the tomatoes, stock, barley and parmesan rind (if using) and cook for about 40 to 50 minutes or until the barley is tender. Remove the parmesan rind before serving for a secret cook’s treat in kitchen.
Add the cooked beans, shredded beef, roasted squash, and the chopped rosemary, oregano, and sage.
Heat until all the ingredients are hot and reach a simmer then add the greens. Cook for about 3 minutes just to wilt the greens.
Adjust seasonings with salt and pepper, and a bit more ketchup if desired.
Serve with a drizzle of Olio Novello and some grated parmigiano reggiano.

Recipe Note

By the way, I read a bit about lacinato/Toscano kale when writing this recipe with Donald. The Journal of Food Quality published a paper 13 June 2017 called "Glucosinolates, Carotenoids, and Vitamins E and K Variation from Selected Kale and Collard Cultivars" in which the researchers found that Toscano had significantly higher levels of carotenoids and the highest chlorophyll and phylloquinone (dietary vitamin K) content. That's so cool! Donald buys it because it's tasty; knowing it is particularly potent is plus.

We enjoyed this with a bit of toasted wholewheat sourdough for a filling one pot meal.

Beef, Beans, Butternut Squash, and Barley Soup