Recipe by 2Bleu
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. When the weather's cold, a big pot of soup simmering on the stove warms the heart as well as the hearth. In addition to its robust flavor, barley's claim to nutritional fame is based on its being a very good source of fiber. If you can't find barley in your grocery store, you can purchase some of excellent quality pearl barley at www.nutsonline.com If you'd like to try our vegetarian version, click here: 2bleu's Vegetable Barley Soup This can be made as chicken Barley soup as well, just change 2 ingredients (see list).
- 2 tablespoons olive oil
- 1 lb beef sirloin steak, cubed small (or b or s chicken breast)
- 2 garlic cloves, minced
- 8 cups beef broth (or chicken broth, we use Better Than Bullion paste)
- 2 beef bouillon cubes
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup pearl barley
- 1 teaspoon dried parsley
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 4 carrots, sliced
- 4 stalks celery, chopped
- 1 onion, chopped into large pieces
- 4 ounces fresh mushrooms, sliced (optional)
- salt and black pepper, to taste
Directions See How It's Made
- Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
- In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
- Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
- Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.