Beef and Barley Soup

A really nice, comforting soup for this cold weather is beef and barley soup. I have always loved pearl barley in soup. I also love to make soup! So here is my version of this recipe.

Beef and Barley Soup 

serves:6

Ingredients:

1 tablespoon extra virgin olive oil

14 oz. beef chuck roast, I use 28 oz. Keystone beef (I use just half of the can) 

1/4 teaspoon garlic powder (or 2 cloves of chopped )

2 tablespoons onion powder (or 2 large onions chopped)

2 stalks celery, sliced

2 large carrots, peeled and sliced

6 cups of beef broth 

2 bay leaves

1 cup sliced button mushrooms

3/4 cup pearl barley

1/4 teaspoon dried thyme

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

salt and freshly ground black pepper to taste

Instructions:

In a large pot, heat the oil add the beef and warm up. Then add the garlic powder and onion powder cook for 1 minute. The add the celery and carrots and cook until slightly soft, about 10 minutes. Pour in beef broth and add the bay leaves, then simmer over low heat for 45 minutes. Stir in the mushrooms, pearl barley, and thyme, and cook until the barley is tender about 15-20 minutes. Just before done add the parsley and season with salt and pepper to taste. Serve hot.

Adapted from: The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine 

You can easily make this out of a dry food pantry with the ingredients I have used. I keep celery, mushrooms, and parsley frozen too. I just needed to add fresh carrots. Such a nice weeknight meal that cooks up easily, and all you need to add is crusty bread or a grilled cheese.

Enjoy!

In Victory,

Sherry