Description
Learn how to make a hearty Beef and Barley Soup that’s perfect for chilly nights. This easy recipe will warm you up from the inside out!
Ingredients
- – 1 tablespoon (15 ml) olive oil
- – 1 onion, chopped
- – 1 clove garlic, minced
- – 2 carrots, sliced
- – 1 rib celery, sliced
- – 2 cups (480 ml) cooked beef
- – 6 cups (1440 ml) (1.5 liters) reduced sodium beef broth
- – 14.5 ounces (411 g) canned petite diced tomatoes with juices, 1 can
- – 1/2 green bell pepper, diced
- – ⅔ cup (160 ml) pearl barley
- – 1 tablespoon (15 ml) Worcestershire sauce
- – 1/4 teaspoon (1 ml) dried thyme leaves
- – 1 packet beef gravy mix
- – 1 bay leaf
- – 2 tablespoons (30 ml) fruit juice (e.g., apple or grape) optional
- – 2 tablespoons (30 ml) chopped fresh parsley or 2 teaspoons (10 ml) dried
- – salt and black pepper to taste
Instructions
- Sauté the chopped onion and minced garlic in olive oil on medium flame until they become tender.
- Incorporate the rest of the ingredients, raise the heat until it reaches a boil, then lower the temperature and let it gently simmer with the lid on for approximately 40-50 minutes, or until the barley is tender.
- Discard the bay leaf and dish out the soup.
Notes
- Consider using homemade beef broth for a more flavorful soup.
- Add peas or corn to the soup for extra color and nutrients.
- Adjust seasoning with Worcestershire sauce, thyme, and black pepper to taste.
