Recipes

Beef Barley Soup

Cuisine: American

Type: Soup

Serves: 6

Source:	Firehouse Food
Attributes:
Comments:
Serving Suggestions:

Ingredients:

2 tbs. olive or vegetable oil
1 lb. London broil or beef chuck roast, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 small onion, cut into 1/4-inch dice
3 stalks celery, cut into 1/4-inch dice
1 lg. carrot, peeled and cut into 1/4-inch dice
1/4 cup chopped parsley, plus 1 tbs. for garnish
6 cups beef broth
1 cup pearl barley
1 can (14-1/2 ounces) diced tomatoes
1 tbs. Worcestershire sauce
3 bay leaves
1/2 tsp. dried thyme

Instructions:

1. In a large, heavy-bottomed soup pot or Dutch oven, heat the oil and brown the cubes of beef in small batches, seasoning each batch with a little salt and pepper. Use a slotted spoon to transfer the browned beef to a bowl, leaving as much fat in the pot as possible.

2. Once all the meat has been browned and removed, add the onion, celery, carrot and 1/4 cup parsley to the pot; cover and cook over medium heat, stirring occasionally, for about 5 minutes, until the vegetables are soft.

3. Return the beef to the pot along with any juices that have accumulated in the bowl. Add the broth, barley, tomatoes (with their juices), Worcestershire sauce, bay leaves, and thyme. Bring the soup to a boil, then lower the heat and simmer for 1-1/2 hours, stirring occasionally and adding water if the soup becomes too thick.

4. Skim any fat that has risen to the surface of the soup, discard the bay leaves, and season with salt and pepper to taste. Ladle into bowls and garnish with the remaining parsley.

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