BEEF AND BARLEY SOUP Makes 8 servings
1 1/2 lbs. top round, cut into 1/2 in. cubes ( I also use stew meat)
2 qt. water
1 can (35 oz.) tomatoes, undrained
3 beef bouillon cubes ( I use a can of condensed beef broth for a fresher taste)
1/2 tsp. fresh ground pepper
1/2 tsp. leaf thyme, crumbled
1/4 tsp. leaf marjoram, crumbled
5 carrots, peeled and sliced 1/2 in. thick
5 stalks celery, slice 1/2 in. thick
1 onion, coarsely chopped
1 garlic clove, chopped
1/2 lb. sliced mushrooms, opt.
1/2 c. pearl barley
Brown beef in a lg. pot in batches. Really brown it good and let the juices caramelize. This will add lots more flavor to the soup. Add the water to the beef and bring to boiling. Lower heat and simmer for 20 min., or till the meat is almost tender.
Stir in tomatoes with their liquid, breaking up the chunks. I squeeze mine in my hand so they crumble into pieces. Add the bouillon (or beef broth) , pepper, garlic, thyme, and marjoram. Simmer for 1hr. Add the carrots, celery, onion, and mushrooms (if your using). Add barley and cook till veggies are tender and barley is no longer hard and chewy.
I serve this with a grating of fresh Parmesan cheese on top and nice crusty bread and butter.
3 comments:
Its so nice to finally meet someone who reads my blog. I started this awhile back and its been pretty silent but Ive kept plodding away at it. Im glad you like it. Some of the recipes are mine and some are just ones Ive found that I like alot. I do herbal days on another family blog so on occasion I bring them over here. Feel free to stop by and snag anything that catches your eye and I love feedback so dont be shy. I post what I like but I dont know if others would like it or what they are looking for. Ill be checking out your forum too. Thanks for the invite.
Hi, just had some question about making the beef and barley soup. Do you have an email I can use to ask the questions? Thanks, Judy
Judy,Ive made it so the email now shows on my profile. Since I cannot reach you in any way, Im hoping you see this.
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