Friday, November 29, 2019

Beef Barley Soup






Beef Barley Soup






This soup is lovingly simmered on fire or casserole to form the richest beef and barley soup recipe I've ever tasted. Carrots and grated potatoes give it a fabulous and thick texture.
Ingredients
  • 1 1/2 teaspoons salt
  • 2 ribs celery chopped
  • 1 small onion finely diced
  • 1 teaspoon dried thyme
  • 1 lb beef cut into cubes
  • 1 tablespoon oil
  • 5 cups low sodium beef broth
  • 1/2 teaspoon black pepper
  • 2 teaspoons minced garlic
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 3/4 cup pearl or pot barley rinsed
  • 3-4 large carrots peeled and diced
  • fresh parsley

Instructions

First, In large pot or pot, brown meat in oil over medium-high heat until brown on each side, about 2 minutes per side. Remove from the jar and set aside.

Then, Add the onion, carrots and celery and cook and stir for 3-4 minutes, until the onion is translucent.

Add garlic, salt, thyme and pepper, cook and stir for 1 minute.

Stir in broth, barley, tomato paste and bay leaves. Bring to a boil over medium-high heat, then reduce to medium-low heat, cover and simmer for 35 to 45 minutes, stirring occasionally, until barley and carrots are tender.

Serve with a pinch of fresh parsley if desired.

Happy Cooking Time.