Prep 25 mins
Cook 4 hrs
I wanted a soup without any tomato in it for a very picky student who will not eat ANYTHING with tomato in it. This turned out to be a favorite!
- 1 1⁄2 lbs round steaks, cubed (*)
- 2 cups leeks, chopped
- 1 cup potato, diced (I like white)
- 2 cups carrots, chopped
- 4 -5 garlic cloves, minced
- 1 teaspoon salt (or salt substitute)
- 1 teaspoon dried sage (finely crushed)
- 1⁄2 teaspoon thyme (finely crushed)
- 2 large bay leaves (or three small)
- 1⁄2-1 teaspoon fresh coarse ground black pepper
- 6 cups low sodium beef broth (**)
- 3 cups water
- 1 1⁄4 cups pearl barley
- All ingredients except the barley can go directly into the crock pot.
- Cook on high 4-5 hours or low 6-7 hours.
- Add barley last hour.
- Add more water if needed.
- Don't forget to remove bay leaves before serving!
- * I brown my meat first but that is a personal preference. I also trim every bit of fat that I can see the keep the calorie count down.
- ** I use a homemade beef broth that is low sodium.
I am sorry to say that we ate all the soup before I had a chance to take
a picture of it to post here. Loved this soup! Perfect on a cold, wintry day. Round steak was replaced with grass-fed local beef. First I browned the meat, added the leeks, little bit of leftover yellow onion, garlic and carrots and cooked until softened. Transfered the mixture to the crock pot and added remaining ingredients. Parsley subbed for thyme-the latter which we don't like. Fresh bay leaf that I keep in the freezer was used, too. We like mushrooms in our beef/barley soup and I also softened them with the onions, using about 1 cup sliced small shiitakes. Perfect soup! Served with crusty bread and a simple tossed green salad. The soup thickens up considerably by the next day and is more like a stew. Adding a little bit of broth to reheat helped. fyi Thanks for posting!
I searched quite awhile on line to find a beef barley soup with NO tomatoes and thankfully found this one!. Nothing against tomatoes but growing up mum and later mum-in-law never made beef barley soup with tomatoes. Maybe it's a Canadian thing? Anyway, made this last night and its delcious! Didn;t have leeks so I used celery. Didn;t have sage so I used poultry seasoning. Used 2lbs or thereabout of frozen roast that I had hanging around for a month and a little less barley than was called for. I Woke up this morning and had a damn good bowl of soup for breakfast! Thank you very much from a single dad who knows his way around a grill pretty good in the summer but is a bit clueless come comfort food time in the fall!
Super tasty. Made everything as listed. I, too, prefer no tomatoes, so it was perfect! I left my veggies pretty big chunks, more like stew. The amount of barley was good too. Thanks for posting!