Beef Barley Soup Recipe

By GinetteR

Can be made easily form leftover roast beef, or slice up some chuck steak.

Ingredients

• a splash of olive oil
• a pat of butter (optional)
• 1 large carrot, chopped
• 1 large celery stalk, chopped
• 1 medium onion, chopped
• salt & pepper to taste
• 2 to 3 cups of chopped, cooked beef
• a splash of Worcestershire sauce (optional)
• Basil, oregano, garlic powder to taste
• 8 cups beef stock or broth
• 1 large can of diced tomatoes, including liquid
• 3/4 to 1 cup dried pearl barley (more barley will make the broth thicker)

Preparation

Step 1

1. heat the olive oil and butter in soup pot on medium low heat
2. add carrot, onion and celery. Add a dash of salt. Cook until vegetables are soft.
3. Add beef, basil, oregano, and garlic powder. Continue to cook for a few more minutes
4. Add a splash of worcestershire sauce.
5. Add remaining ingredients, bring soup to a boil
6. Reduce heat & cover. Cook for at least an hour to allow the barley to expand and become soft.

can try sage, marjoram, savory and parsley


www.homemade-soup-recipes.com/beef-barley-soup-recipe.html