Beef Barley Soup

By Thom7747

This is one of those versatile kitchen sink types of soups. I concocted this based on what I had in my refrigerator and freezer at the time. Let your imagination be your guide. I like to sweat my vegetables and the barley in a little butter or oil to slightly caramelize the veggies and coat the grain. It really makes a difference. This is a good candidate for a slow cooker.

Ingredients

• 2 tablespoons butter or canola oil
• 1 large onion, peeled and chopped
• 1 medium turnip, peeled and chopped
• 1 small parsnip, peeled and chopped
• 2 carrots, peeled and sliced 1/2" thick
• 2 ribs celery, sliced 1/2" thick
• 1 finely chopped garlic clove
• 1/2 cup barley, rinsed and drained
• 3 medium potatoes, peeled and cut into 8ths
• 3 large tomatoes, peeled and chopped, or 1 (28-ounce) can diced tomatoes
• 1 tablespoon beef base
• 4 cups beef stock
• 8-12 ounces leftover roast beef, steak or prime rib, cut into 1/2" pieces
• Salt and pepper to taste

Details

Servings 6
Adapted from easteuropeanfood.about.com

Preparation

Step 1

1. In a large saucepan or Dutch oven over medium heat, saute onion, turnip, parsnip, carrots and celery until slightly caramelized. Add garlic, barley and potatoes and saute 2 minutes with rest of vegetables.

2. Empty saucepan of vegetables into crockpot. Add beef and beef stock. Cook on low for 8 hours.

3. Adjust seasonings.

4. Serve in a heated bowl with a parsley garnish, if desired, accompanied by a green salad and crusty bread.