Beef and Barley Soup

 

When this soup pot makes an appearance, everyone knows it's about to get real.

We had friends over for dinner last night for a "Day after Valentine's" meal.  One diner especially requested Beef and Barley Soup and I made it happen.

I had a recipe from a cookbook entitled Cooking Light Soups and Stews Tonight!"  After reading it through a few times, I decided it needed a little help.  I didn't add any ingredients that would alter the healthy aspect.  I did add ingredients that altered the flavor aspect!  So garlic, dried thyme, and minced up rosemary to garnish is added to the recipe I'm going to post here.

I doubled the recipe which allowed us all to have hearty servings and enough for both families to have another meal.  So if you want to cook a big batch and freeze the leftovers, or if you want to have food on hand for a busy week, I'd suggest going ahead and making the big pot.  If you are a smaller family, or don't want/like leftovers, halve what I've written here.

1 T. olive oil 

1 1/2 lb. boneless chuck roast, trimmed and cut into 1/2 inch pieces

3 cups thinly sliced carrots

2 cups sliced celery

2 cups chopped onion

1 (8 oz.) package sliced white mushrooms

1 t. minced garlic

1 t. dried thyme

12 cups low-sodium beef broth/stock

2 bay leaves

1 1/3 cup uncooked pearl barley

salt and pepper to taste

Heat a Dutch oven over medium high heat.  Coat bottom of pan with the olive oil.  Add beef to pan, cook, stirring frequently, until browned.  You may want to do this in batches. 

Add carrots, celery, onions, mushrooms, and garlic; cook 6 - 8 minutes or until liquid almost evaporates. 

Add thyme, broth and bay leaves.  Bring soup to a boil over medium-high heat.  

Add 1/2 t. salt and 1 t. black pepper.

Cover reduce heat and simmer 1 1/2 hours or until beef is tender.  Stir occasionally.

Stir in the barley, cover and simmer another 30 minutes or until the barley is tender.

When ready to serve, discard bay leaves.  

Serve with slices of a French baguette and minced fresh rosemary or parsley for garnish.