Beef Barley Soup
By
Debbie Sue
@DSNjustpinchme
11
Here's my version of Beef Barley Soup!
Very flavorful, and delicious!
Very flavorful, and delicious!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
makes a large pot of soup!
Cook:
2 Hr
Method:
Stove Top
Ingredients
-
·light olive oil
-
2 lbbeef stew meat or chuck eye roast cut into tiny pieces
-
332 oz. cartons of beef stock (96oz. total)
-
14 1/2 ozitalian style stewed tomatoes, rough chopped
-
1 largesweet onion, chopped
-
2 clovegarlic, pressed
-
1/4 cfresh parsley, snipped
-
1heaping tablespoon of fresh rosemary leaves chopped small
-
2 ccelery, sliced
-
2 ccarrots, cut bite size
-
·salt and pepper to taste
-
1 cuncooked barley
How to Make Beef Barley Soup
- In a large fry pan, brown the little pieces of beef in a bit of oil. Don't crowd the pan, do in two batches.
Drain and set aside. - In a stock pot mix the beef stock with the chopped Italian Stewed tomatoes.
Add the onions, garlic, rosemary, parsley, and the browned beef.
Season with some salt and pepper. - Cover and bring to a boil, reduce heat, and simmer for 1 hour.
Then add the carrots and celery, and continue simmering for an additional hour. - While the soup is simmering, in a separate pot, prepare the barley according to package directions.
When the beef and the vegetables are tender, after simmering time, stir in the cooked barley.
Add additional salt if needed. - Serve and enjoy!
About Beef Barley Soup
Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids
Hashtags: #beef barley soup #vegetable beef soup
