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30 Recipes Collection

Soup       

Number05

Beef Barley Soup

What you Need

Cutting Board and Carving Knife
Kettle
Cooking Spoon
Ladel

1 pound cubed beef roast or steak (chuck, round, sirloin tip)

1 teaspoon salt

½ teaspoon black pepper

2 cloves garlic, minced

1 medium onion, diced

2 carrots, cubed

1 rib celery, diced

1½ quarts (48 fl oz) beef broth

1 bay leaf

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

½ cup pearled barley

What to do

What to Do

Place cubed beef in a stock pot or medium kettle on medium-high heat; season with salt and pepper; add garlic and onions; stir occasionally until onions are tender and beef is browned on all sides.
Add carrots and celery to pot; stir and scrape up any browned bits from the bottom of pot; cook until vegetables have softened (~5 minutes).
Add broth, bay leaf, thyme and rosemary to pot; bring to a bubbly boil; reduce heat to low, cover and simmer 30 minutes.
Add barley and simmer until barley and vegetables are tender (~30 minutes more).
Clean as you go
Remove bay leaf (or herb sachet); serve.
1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 24; Amount per serving: Calories 90; Total fat 4.8g 7%; Saturated fat 1.9g 10%; Cholesterol 9mg 3%; Sodium 242mg 10%; Carbohydrates 9.8g 3%; Fiber 0.2g 1%; Sugars 7.1g 14%; Protein 1.9g 4%; Based on DV of 2000 calories per day; Based on DV of 2000 calories per day
If using fresh herbs, place them in a muslin sachet or infuser ball, including bay leaf; remove before serving.
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