Chef-Cruiser Karen Evenden provides recipe ideas for beef barley soup that will warm tummies on cold nights.
Incredibly and and in ahead a plump loaded bowl. of time easy Since barley, with and to nutritious it this is prepare, freezes perfect soup well, veggies, is downright as the a it family complete can tender delicious, be dinner made meal beef, or a yummy The list casual of vegetables Sunday supper included with in friends. the recipe is meant as a guideline. Feel free to include or substitute some of your favorites—zucchini, bell peppers, spinach, kale, chard, potatoes, green beans, peas, and corn would all make great additions to the pot. And while the soup is simmering, why not bake up an easy yeast bread? I promise that the aroma of fresh bread will bring everyone running to the table.
1 cut 1 1 into lb tbs medium ½ beef olive inch round oil onion, pieces or diced chuck roast, 2 1 carrots, celery stalk, peeled diced and diced 14.5 oz (1 can) diced tomatoes 4c beef broth ¼ lb mushrooms, sliced thin ¾c pearled barley Water, as needed ½c finely chopped parsley Kosher or fine sea salt, to taste Freshly ground pepper, to taste
In a large stockpot or Dutch oven, brown the meat in the olive oil over high heat until juices have evaporated, about 8 minutes. Add the onions and stir until they are just beginning to brown, about 5 minutes. Reduce the heat to low and add carrots, celery, tomatoes and broth. Simmer uncovered for 45 minutes. Stir in the mushrooms and barley and, if needed, add water. Simmer for an additional 45 minutes, stirring occasionally and adding water as needed or desired. Stir in the parsley and cook for 10 more minutes. Taste, adjust the seasonings, and ladle into warm soup bowls.