Beef and Barley Soup

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Here’s what you need:

  • ¾ pound sirloin, cut into cubes
  • 4 cups of beef broth
  • 1  14-oz can of fire roasted tomatoes
  • ¼ cup pearl barley  (Use rice to make it gluten free)
  • 1 cup of frozen, mixed vegetables.  (I used corn, peas and green beans)
  • Salt and pepper to taste

Here’s how you do it:

Put the beef in a kettle with 2 cups of broth and simmer for 30 – 45 minutes – until the beef is semi-tender.

Add the remaining broth, the tomatoes and barley and simmer for 1 hour, until the barley and the beef are tender.

Add the frozen vegetables and cook until heated through.  Add salt and pepper to taste.

Serve hot with warm bread.  Makes approximately 4 servings.

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9 Responses to Beef and Barley Soup

  1. Echo says:

    This looks so yummy! I have been in a soup mood all day! Thank you for sharing at the #SHINEBlogHop!

  2. Yum perfect for the cold snap we are getting next week! Thanks for sharing at Pin Worthy Wednesday!

  3. Adrienne says:

    I appreciate you listing a gluten free alternative for the barley. My family is gluten free. I believe we were in the same Blogelina last fall. 😀 ~Adrienne

    • HelenFern says:

      I had to be gluten free for a few years to control gal bladder disease. I know a lot of little tricks like that – and I’ll try to remember to include them in the recipes! Thanks for stopping by.

  4. Looks delicious. I’ve been enjoying more soups these past few months, will have to add this to my collection. Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you join us again this weekend.

  5. Thanks for linking up to last week’s Tasty Tuesday Linky! I have pinned your recipe to the Tasty Tuesday Pinterest Board. Hope you stop by and link up tomorrow!

  6. Pingback: The History of Soup | The Lazy Gastronome

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