Beef Barley Soup Recipe
By GinetteR
Can be made easily form leftover roast beef, or slice up some chuck steak.
Rate this recipe
4/5
(1 Votes)
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)
Details
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
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