Recipe by Happy Harry #2
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!
Top Review by COOKGIRl
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!
- 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
Directions See How It's Made
- 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.