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
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| 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
- 1/2 cup Red wine
- 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 | |
 In large stock pot, heat olive oil on high and add beef. Cook the beef until it's browned. | |
| Step 3 | |
 Add the onions and Worcestershire sauce and cook, stirring, until the onions are translucent. | |
| Step 4 | |
 Add wine, bring to a boil and cook until liquid is reduced in half. | |
| Step 5 | |
 Add water and better than bouillon beef base. Bring to a boil. Reduce heat, cover and cook for 45 minutes. | |
| Step 6 | |
 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 | |
 After 1 hour, remove from heat, keep it covered and let it 'rest' for 15 minutes. Serve. | |
The instructions calls for wine but it’s not listed in the ingredients.
Thanks! I’ll adjust it.