Beef Barley Soup

By jgroeneveld

A hearty, flavorful soup with a slight tomato base.
Good to use the leftover beef from a roast or something similar.

Ingredients

• 1/4 tsp. thyme
• 1 lb. lean beef stew meat, cut into small pieces
• 1-2 tbsp. olive oil
• 2 cloves of garlic, diced
• 1 medium onion, diced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 16 oz. can of diced tomatoes
• 2 tbsp. parslay flakes
• 1 tsp. salt
• 3/4 cup pearl barley
• 1 bayleaf
• 3 peppercorns
• 6 cups water
• 2 cups beef broth/bouillon

Details

Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Brown beef (cut up in small pieces) in oil in a large kettle or Dutch oven. Add water, beef broth, and herbs and spices and bring to a boil. Simmer 1 1/2 to 2 hours. Skim fat from top of soup. Add vegetables, cook about 30 minutes. Add barley. Cook about 10 more minutes until barley is done and vegetables are tender. Makes 6 to 8 servings. Freezes well. Tastes best on second and subsequent days