Beef and Barley Soup

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A delicious beef and vegetable soup to warm you deep from within.

Let this soup simmer on your stove and the whole house starts to smell warm and inviting. A delicious cold weather meal! Barley gives this soup some heartiness or, if you are gluten free, use rice! It’s delicious either way!

You can add any vegetable that you’d like, fresh or frozen. I used frozen because I’m, well, the lazy gastronome!

Pretty simple to make too!

Here’s how you do it:

First cook the beef. Put it in a kettle with 2 cups of broth and simmer for 30 – 45 minutes – until the it’s semi-tender.

Next, add the remaining broth, the tomatoes and barley and simmer for 1 hour, until the barley and the beef are tender. The room will start to smell warm and savory! You can keep it warm on the stove as long as you want – or until you’re ready to eat.

Make sure you add the frozen vegetables last and cook only until heated through.  Add salt and pepper to taste.

Serve this soup up hot and steamy with some warm bread on the side.

Makes approximately 4 servings.

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(All content is copyrighted by H. Fern for the Lazy Gastronome. May not be reproduced without permission.)

Beef and Barley Soup

Let this soup simmer on your stove and the whole house starts to smell warm and inviting. A delicious cold weather meal!

Course: Soup
Cuisine: American
Keyword: barley, beef, main dish, stove top, vegetables
Servings: 4 people
Author: HelenFern
Ingredients
  • 3/4 pound beef sirloin, cut into cubes
  • 4 cups beef broth
  • 1 14 oz. can fire roasted tomatoes
  • 1/4 cup pearl barley (rice to make it gluten free)
  • 1 cup frozen, mixed vegetables
  • salt and pepper to taste
Instructions
  1. Put the beef in a kettle with 2 cups of broth and simmer for 30 – 45 minutes – until the beef is semi-tender.
  2. Add the remaining broth, the tomatoes and barley and simmer for 1 hour, until the barley and the beef are tender.
  3. Add the frozen vegetables and cook until heated through. Add salt and pepper to taste.
  4. Serve hot with warm bread. Makes approximately 4 servings.

© Copyright 2015 The Lazy Gastronome

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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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