tuscan beef and barley soup
We love beef and barley soup in our house and it was the perfect weekend to make some. It is such a hearty meal and so good with some crusty Italian bread spread with real butter. Now we prefer this with cuts of meat instead of ground. But if that's what you like switch it up and enjoy it just the same.
prep time
20 Min
cook time
2 Hr 30 Min
method
Stove Top
yield
8 - 12 servings
Ingredients
- 4 cups homemade beef broth or organic beef broth
- 4 cups water
- 3/4 cup barley
- 3 medium potatoes, peeled and chopped
- 2 cans fire roasted tomatoes, diced
- 3 boxes tuscan vegetables --- this goes in last
- SEAR MEAT
- 1 - beef shank bone
- 1 1/2 - 2 pounds porterhouse steak, cut in bite size pieces
- 1 - 2 tablespoons olive oil
- SAUTE VEGGIES
- 4 medium celery stalks, chopped
- 1 large leek, chopped up fine
- 4 medium garlic cloves, minced
- 1 - 2 tablespoons butter
- 1/2 cup marsala wine
- SPICES/SEASONINGS
- 3 tablespoons onion flakes, dehydrated
- 2 teaspoons black pepper
- 1 1/2 teaspoons savory
- 3 medium sized bay leaves
- 1 1/2 teaspoons thyme
- 1 tablespoon basil, dried
- 1 teaspoon celery salt
- 1 1/2 teaspoons bell's seasoning (salt free)
How To Make tuscan beef and barley soup
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Step 1Get a large stock pot and add your broth and water. Bring to a boil and then add your diced potatoes, barley and fire roasted tomatoes and place on simmer. -
Step 2Next, heat up your olive oil in a pan and sear off your 1 lb. beef shank bone and 1 or 2 porterhouse steaks. Remove from pan and directcly add your shank bone w/meat right to the pot. Then after your steaks have cooled, chop them into bite size pieces and add to pot.
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Step 3Next, heat your butter and take your chopped celery and leeks and saute in pan for 8 to 10 minutes. Add your garlic after 4 minutes. Then add your marsala wine and finish sauteing in the wine. Add entire mixture to your soup pot. Then add all your seasonings and put the pot on simmer for 2 to 3 hours. Checking and stirring occasionally and add more water/broth is necessary.
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Step 4Add these about 1/2 to 3/4 hour before soup is done. These are the Tuscan veggies I used that you can normally find in the frozen section of the grocery store. ---This has zucchini, red and yellow peppers, carrots & squash.
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Step 5Now, you are ready to serve up your bowls of Tuscan Beef and Barley soup with some crusty Italian bread sliced w/some butter.
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Step 6If you have any leftover then you can place in containers and freeze and use for a later meal.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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