Beef Barley Soup

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Ingredients

  • 2 TBLS olive oil
  • 1 lb. London broil or chuck roast (1/2 inch cubes)
  • salt and pepper to taste
  • 1 small onion, diced
  • 3 stalks celery,diced
  • 1 large carrot, diced
  • 1/4 C chopped parsley
  • 6 C beef broth
  • 1 C pearl barley
  • 1 can (14 oz) diced tomatoes
  • 1 TBLS Worcestershire sauce
  • 3 bay leaves
  • 1/2 tsp dried thyme

Preparation & Directions

In a large soup pot, heat oil and brown cubes of beef in small batches, seasoning each batch with salt and pepper.  Use a slotted spoon to transfer to a bowl, leaving as much fat in the pot as possible.  Once meat has been browned, add onion, celery, carrot and 1/4 cup parsley to the pot; cover and cook over medium heat, stirring occasionally, for about 5 minutes, until vegetables are soft.  Return the beef to the pot along with all the juices that have collected in the bowl.  Add the broth, barley, tomatoes (with liquid), Worcestershire sauce, bay leaves and thyme.  bring to a boil, the lower heat and simmer for 1 1/2 hours, stirring occasionally and adding water or additional broth if it gets too thick. Discard bay leaves, season with salt and pepper to taste.  Serve with yummy warmed french bread.

FROM: Firehouse Food

PREP TIME: 15 minutes

COOK TIME: 1 1/2 hours

SERVES: 6 adults

7 Comments So Far...

January 15, 2009 .(JavaScript must be enabled to view this email address)

Hey Danika!

This website is awesome!  I am so impressed!  I read your blogs.  Thank you for your honesty and vulnerability. 

I am making this soup for dinner tonight.  Sounds delish.

xo

January 16, 2009 .(JavaScript must be enabled to view this email address)

Thanks for the encouragement, I’m enjoying it!  I think I like sharing the recipes more than I had thought.  How did your soup turn out?

January 22, 2009 Amy

yummy.  I am going to make this next week.  What is “pearl barley”?  Different than regular barley?

January 22, 2009 .(JavaScript must be enabled to view this email address)

Hi Amy!  This is such a yummy soup.  About the pearl barley, it is probably what you are familiar with, it’s the most common one in the stores. The other is hulled barley, less processed, but harder to find and way longer cooking time. So I’m sure what you have is the right one. Hope you like it.

February 10, 2009 Amy

this isn’t the one you were making today was it?  I still haven’t made this soup.  This week FOR SURE.

February 11, 2009 .(JavaScript must be enabled to view this email address)

No, the one I was making on hair day was a beef stew.  it turned out yummy, that might make it up here at some point!  But I like the beef barely better!

March 09, 2009 Amy

Finally made it tonight!  Soooooooo good!

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