Beef Barley Soup

When winter hits, it’s all about the soups and this is one of the few soups I can feed my husband where he will consider it a meal. Hearty, beefy, yummy, this soup is easy to make and perfect for those winter evenings at home.

Beef Barley Soup

Serves 10
Prep time 15 minutes
Cook time 1 hour, 45 minutes
Total time 2 hours
By author Dish Ditty
When winter hits, it's all about the soups and this is one of the few soups I can feed my husband where he will consider it a meal. Hearty, beefy, yummy, this soup is easy to make and perfect for those winter evenings at home.

Ingredients

  • 1lb Beef (Chopped or cubed)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 tablespoon Olive Oil
  • 1 Onion (diced)
  • 1 teaspoon Worcestershire Sauce
  • 12 cups Water
  • 2 Carrots (diced)
  • 2 Celery Stalks (diced)
  • 2 Bay Leaves
  • 1 cup Parsley (chopped)
  • 2 tablespoons Better than Bouillon Beef (or substitute 2 cups beef broth for 2 of the cups of water)
  • 2 cups Barley (rinsed)

Directions

Step 1
Season beef with salt and pepper.
Step 2
Brown Beef
In large stock pot, heat olive oil on high and add beef. Cook the beef until it's browned.
Step 3
Add onions and Worcestershire sauce
Add the onions and Worcestershire sauce and cook, stirring, until the onions are translucent.
Step 4
Cook oniAdd wineons
Add wine, bring to a boil and cook until liquid is reduced in half.
Step 5
Cover & cook
Add water and better than bouillon beef base. Bring to a boil. Reduce heat, cover and cook for 45 minutes.
Step 6
Add ingredients and cook for 1 hour
Add the remaining ingredients: carrots, celery, bay leaves, parsley, and barley. Bring to a boil, reduce heat and cook for one hour covered.
Step 7
rest
After 1 hour, remove from heat, keep it covered and let it 'rest' for 15 minutes. Serve.

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