Beef Barley Soup
Why I Love This Recipe
Great hearty soup recipe
Ingredients You'll Need
2 tablespoons olive oil
1 lb stew beef
2 garlic cloves, minced
8 cups beef
Better Than Bullion beef paste to enhance broth flavor (to taste)
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 cup pearl barley
1 teaspoon dried parsley
1/2 teaspoon basil
1/4 teaspoon crushed red pepper flakes (optional)
1 bay leaf
4 carrots, sliced
4 stalks celery, chopped
1 onion, chopped into large pieces
4 ounces fresh mushrooms, sliced (optional)
salt and black pepper, to taste
Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.