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betty's beef, vegetable, and barley soup

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

With a tomato base, this soup is warming and different from those with only a beef base. Although it takes a few hours to cook, it's worth the effort. This is fantastic the day made or refrigerated and enjoyed the day after. Serve with crusty bread and you're done.

yield 12 serving(s)
prep time 30 Min
cook time 3 Hr
method Stove Top

Ingredients For betty's beef, vegetable, and barley soup

  • 1 1/2 lb
    low-fat ground beef (mince)
  • 1 lb
    meaty beef bones
  • 3-5
    carrots
  • 1
    broccoli
  • 1
    onion
  • 3
    celery stalks
  • 2 c
    celery tops with leaves
  • 1 can
    crushed tomatoes
  • 3 c
    tomato juice
  • 4
    bay leaves
  • 1 Tbsp
    garlic
  • 8 c
    boiling water
  • 1 Tbsp
    beef bouillon powder
  • 1 c
    pearl barley
  • 1 Tbsp
    oil
  • grated cheese for serving, optional

How To Make betty's beef, vegetable, and barley soup

  • 1
    Chop the vegetables and celery tops into small dice. Boil the water; I used my kettle on the bench top.
  • 2
    Heat the oil and fry the meat with the vegetables until the meat is no longer pink. Add the garlic and cook until flavourful, no more than a minute or two. Pour in the water, canned tomatoes, and tomato juice. Stir well.
  • 3
    Add the beef bouillon, bay leaves, and beef bones. Allow to come to the boil then reduce heat to a simmer (super low). Cook for 1 1/2 hours.
  • 4
    Add the barley and cook for another 1 1/2 hours. Stir occasionally. Remove the meat from the bones and add it to the soup. Discard the bones and the bay leaves.
  • 5
    Use a ladle to pour into bowls. My sons like to top theirs with cheese. Enjoy with crusty bread.
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Categories & Tags for Betty's Beef, Vegetable, and Barley Soup:

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