BEEF TOMATO-BARLEY SOUP

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BEEF TOMATO-BARLEY SOUP
BEEF TOMATO-BARLEY SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds beef chuck roast

  • 1

    cup onion chopped

  • 1

    cup celery chopped

  • 2

    cups carrot chopped

  • 4

    large potatoes cubed

  • 2/3

    cup pearl barley (don’t leave out)(2) 32 ounce boxes beef broth

  • (1) 15 ounce can tomato sauce

  • 1/2

    teaspoon black pepper

  • (2) heaping teaspoons beef bullion granules

Directions

Cut the beef into 1” cubes, removing as much fat as possible. Brown beef in a minimal amount of vegetable oil until beef is nice and crusty brown (this is where the majority of your soup flavor will come from, so don't skip this step). . Remove beef from fry pan and drain off as much fat as you can; add onion, celery and carrots. Using the moisture from the veggies, de-glaze any crusty brown bits on the bottom of the pan. If the brown bits are stubborn, add a table spoon of water and use your spatula to scrape up the fond . Cook until onions are transparent. . Put the beef and sauteed vegetables in the crockpot and add the rest of the ingredients, stir well. Cook on low for 8 hours. . NOTE: Do not leave out barley. It not only gives a wonderful flavor to the soup, but it thickens the broth. NOTE: Put any vegetables you like in the soup, just make sure they are vegetables that can stand up to long cooking times. NOTE: Taste the soup for salt when it is almost done cooking.

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