2bleu's Beef Barley Soup (Or Chicken Barley Soup)
photo by 2Bleu
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 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
- 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.
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Reviews
-
With as much cooking as I'm doing these days, I had to cut this back by half, but that certainly didn't detract from this great tasting soup ~ It just means that I'll have to make it again sometime! The only real change I made was to leave out the optional mushrooms! It's a great recipe ~ Thanks for sharing it! [Tagged & made in Please Review My Recipe]
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RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?