Beef and Barley Soup

By á-2771

Hearty Soup

Ingredients

• Beef and Barley Soup
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• Beef and Barley Soup
• 1/4 cup (1/2 stick) butter
• 2 cups chopped onions
• 1 cup chopped peeled turnip
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup chopped peeled yams (red-skinned sweet potatoes)
• 1 cup chopped peeled potatoes
• 1 cup chopped celery
• 5 cups beef stock or canned beef broth
• 5 cups chicken stock or canned low-salt chicken broth
• 1 cup pearl barley
• 1 1/2 tablespoons chopped fresh thyme
• 1 1/2 tablespoons chopped fresh oregano
• 1 1/2 pounds filet mignon, cut into 1/2-inch pieces
• 1/4 cup chopped fresh parsley

Preparation

Step 1

Melt butter in heavy large pot over medium heat. Add vegetables; sauté 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.)

Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.