Perfect for summer or winter…..but especially when winter snow is on the way!
I love the creaminess of barley in this soup along with the vegetables and beef simmering all afternoon in the homemade broth. Make plenty to freeze!
As in all cooking, the secret to really good FOOD is good INGREDIENTS! I cut up my own meat for many recipes….mostly I use a good Beef Chuck Roast. I make my own broth using bones whenever I can. I use my own canned or frozen tomatoes. I cut up my own whole vegetables.
But let’s be real. I’m a semi-retired mom! I HAVE the time to do this! YOU may NOT. Then use the packaged stew meat. Use frozen or canned stocks. Use frozen or canned vegetables. It Will Still Be Good!
To me, Soup is All year...but especially in the winter. I freeze many summer vegetables JUST for this soup!
- 1/2 Beef Chuck Roast, cut up small
- 1-2 Onions, diced
- 2-4 Carrots, cleaned and diced
- 1-2 Celery Stalks, diced
- Other vegetables you may like (zucchini, potatoes, corn, etc.)
- 2-4 Garlic Cloves, mashed, diced or crushed
- 1-2 cups Tomato (diced, sauce, whatever) (I used 2 cups Roasted Roma) Canned Tomato is fine!
- 1/2 cup Barley (I used Quaker Medium Barley.)
- 4-6 cups liquid (I used 2 cups Better than Broth Beef and Chicken and 2 cups water)
- Salt, Pepper, Bay Leaf, other spices you may like!
- In a dutch oven, brown the meat in batches. Remove and set aside.
- Add Onion, Celery, Carrot and saute for several minutes.
- Add Garlic and stir in for a few minutes.
- Dump in the Barley and stir around.
- Add the meat back in along with the tomato
- Pour in the liquids and add spices.
- Bring this to a boil and then let it simmer a few hours on the stovetop.
- Toward the end of cooking, add other vegetables too delicate to cook all day (like zucchini or cubed potato)
- Heat thru!
- Serving suggestion is with bread and fruit.
- And Crackers 🙂