Beef and Vegetable Barley Soup

Submitted by Antifreesz

"A simple recipe with great flavor. I use this as a staple. I add potatoes, veggies or whatever is on hand to make a nice hearty soup. We are a large family, so I double this :)"

 

• Ready In: 1hr 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb boneless chuck steaks, cubed or 1 lb stew meat
• 1 -2 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 teaspoons oregano
• 2 beef bouillon cubes
• 4 cups water
• 1 bay leaf
• 2 -4 carrots or 2 -4 any vegetables
• 1⁄2 cup barley

directions

1. Brown beef in oil in large pot.
2. Stir in onion and garlic.
3. Cook until onion is tender.
4. Add water.
5. Stir in oregano,bouillon and bay leaf.
6. Bring to boil.
7. Lower heat and simmer for an hour.
8. Add barley and veggies.
9. Turn heat to medium.
10. Cook for 30 minutes.

Reviews

[ChefLee]

This is a good soup! I picked mushrooms, celery, and cabbage as my veggies (2 cups cabbage, 8oz fresh shrooms, and 2 celery ribs). Also threw in a fresh jalapeno, without the seeds and membrane. I used 4 cups beef broth instead of the water and bouillon cubes. The stew meat was really tender!!!!!! I was very happy about that!!! I had never had oregano in beef stew before, gave it a unique flavor. Thanks for the recipe!!!!!!!

 

[Kay D.]

Tasty soup! I used sodium free beef bouillon, so I added 1 tsp salt to the pot. Also, during the last 30 minutes, with the heat on medium, the water was cooking away, so I added 2 more cups of water to the pot. It did not "water" down the soup, but did provide enough liquid so the soup could have a broth. I used carrots and celery for the vegetables. I also used 1 1/2 lbs. stew meat, since I have a son that will literally stand there and pick the meat out of the pot. All in all, this was flavorful and easy to put together, and we will probably make this again at some point. Oh yeah, I absolutely loved the barley in this. Yum!