Prep 30 mins
Cook 1 hr 30 mins
I created this soup as a result of a pantry and freezer clean-out/organization. My family loved it, and not only had seconds, but also ate it for breakfast the next morning! I make it in my 7 quart Hawkins Futura Pressure Cooker, but this could also be made using conventional means, just use less water and cook longer. The use of the steak may seem unconventional, but it adds great flavor and texture. To extend the servings or change the texture, use additional broth, onion, barley, potatoes or any combination of these.
- 4 raw beef ribs, fresh
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 teaspoon thyme leaves
- 1 teaspoon paprika
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon rosemary, broken
- 4 (14 ounce) cans beef broth
- 16 ounces diced tomatoes
- 2 potatoes, diced
- 16 ounces rib eye steaks
- 1⁄2 cup barley
- Place the barley in a pot with 3 cups water. Cook over medium heat for about 1 hour.
- While barley is cooking, heat the pressure cooker to medium-high heat.
- Place ribs into pot, allow to brown well on all sides.
- Remove ribs.
- Season steak with salt and pepper, place in the hot cooker. Sear and brown well on both sides, but do not cook it through. Remove and set aside. Steak will be rare-medium rare at this point.
- Place the ribs back into the pot, add the onion and garlic, cook for 2 minutes.
- Pour in 3 cans of broth, 1 can of water, the spices and the tomatoes. Place lid on cooker. Once pressure had built, cook for 15 minutes under pressure. Turn off and remove from heat. Allow to cool naturally for 10 minutes, release any remaining pressure. Open, remove the ribs and meat, set aside.
- Add the potatoes, barley, any remaining liquid from barley, and remaining can of broth. Simmer for 15 minutes.
- In the meantime, cut up steak into small bite size pieces, removing excess fat. Remove the cooked meat from the rib bones, coarsely chop, & place all meat into pot.
- Continue simmering for another 15 minutes. Taste for seasoning. Add water if necessary.