Beef and Barley Soup III

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.


Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes · Barley Soup Recipes


Servings: 12
Yield: 12 servings

Ingredients

Ingredients List

  • 1 tablespoon vegetable oil

  • 1 ½ cups chopped onion

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 2 cloves garlic, minced

  • 10 cups beef stock

  • ¾ cup barley

  • 1 bay leaf

  • 3 sprigs fresh thyme, chopped

  • ½ cup red wine

  • 2 cups cubed potatoes

  • 2 cups diced cooked beef

  • 1 teaspoon browning sauce (Optional)

  • 1 ½ cups chopped cabbage

  • salt and pepper to taste


Directions

  1. In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.

  2. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.


Nutrition Facts (per serving)

Nutrition Facts
231 Calories
9g Fat
20g Carbs
14g Protein


Prev   Next