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.
