Any type of beef will do for this recipe (leftover roast beef, browned ground beef, sliced chuck steak, etc.)
Beef Barley Soup is one of those soups that improves in flavor the next day. This is because the flavors have more time to mix with one another, and infuse themselves into all the ingredients. If you decide to do this don't freeze it right away, because the ingredients won't mix. Feel free to freeze it after a day or two, if there's anything left over. (:
A splash of olive oil
A pat of butter (optional)
1 large carrot
1 large celery stalk, chopped
1 medium onion, chopped
Salt and pepper to taste
2 to 3 cups of chopped, cooked beef, or similar amount of cooked ground beef
A splash of Worcestershire sauce (optional)
Basil, oregano, garlic powder to taste
8 cups beef stock or broth
1 large can of diced tomatoes, including liquid
3/4 to 1 cup dried pearl barley (more barley will make the broth thicker).
1. Heat the olive oil and butter in soup pot on medium low heat.
2. Add carrot, onion and celery. Add a dash of salt. Cook until vegetables are soft.
3. Add beef, basil, oregano and garlic powder. Continue to cook for a few more minutes.
4. Add a splash of Worcestershire sauce.
5. Add remaining ingredients, bring soup to a boil.
6. Reduce heat and cover. Cook for at least an hour to allow the barley to expand and become soft.
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