Beef and Barley Vegetable Soup
JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus foccacia recipe here)
It has been unseasonably cold here. Today was the first day that I could actually open the windows. So soup seemed like a good idea over the weekend. Chuck roast was on sale for the amazing price of $2.99 lb. So I bought several large pieces, cut them up to dinner size and a couple pounds up for soup and stew. First up was this soup.
Beef & Barley Vegetable Soup
- olive oil
- 1 lb chuck, cut into small cubes
- 1/2 small onion, diced
- 2 tsp crushed garlic
- 14 oz can diced tomatoes
- 6 to 8 cups of water
- 12 oz sliced carrots (frozen ok)
- 12 oz green beans (frozen ok)
- 3 stalks of celery, chopped
- 1/2 cup barley
- 1/4 tsp cayenne
- 1/2 tsp ground pepper
- 1/2 to 1 tsp salt (more as desired. I use salt-free canned tomatoes, so I usually add more salt)
- 2 bay leaves (remove before serving)
Heat oil in saucepan, sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients** and bring to a low boil. Reduce heat and let simmer for 40 minutes to 1 hour, until barley is tender. Serve with biscuits or cornbread.
**Alternately – I blend tomatoes, and 6 oz of the carrots, 6 oz of the green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup. Then I add the remaining veggies as directed above. I like the hearty stock.