Beef and Barley

 

Popular Soup, Easy to Make:

There are so many variation on this classic.  Each has a unique flavor.  I have included the 3 ingredient lists, but the directions for each are all the same. Pick your favorite!

Ingredient List ONE

  • 1 ½ lbs ground beef
  • 5 cups water
  • 3 cups beef broth
  • 2 cups chopped mushrooms
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 cup zucchini
  • ½ tsps rosemary
  • 1 clove minced garlic
  • 1 cup barley
  • 6 ozs tomato paste
  • salt and pepper to taste

Ingredient List TWO

  • 1 lb ground beef
  • 4 cups beef broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup sliced cabbage
  • 1 can diced tomato (14 ounces)
  • ½ tsp thyme
  • ½ tsp basil
  • 1 clove minced garlic
  • 1/3 cup barley
  • ½ tsp brown sugar
  • ½ tsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste

Ingredient List THREE

  • 3 lbs cubed beef chuck roast
  • 4 cups beef broth
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 1 can stewed tomato (28 ounce)
  • 1 package frozen mixed vegetables
  • 1 tsp sugar
  • 1 clove minced garlic
  • ½ cup barley
  • salt and pepper to taste

Step by Step Instructions

Step 1

Brown beef in heavy Dutch oven. Drain off excess fat.

Step 2

Add the remaining ingredients, bring to a boil and then let soup simmer until barley is soft. Usually for 1 to 1 ½ hours.

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