Beef and Barley Soup Recipe

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    Beef and Barley Soup Recipe

    I like soup anytime of the year, but it’s especially good in the winter months. When I saw this Beef and Barley Soup Recipe all the ingredients looked real good, and I thought the bacon was a nice touch. This is a simple recipe with not a lot of prep timed; but it cooks on the stove for a long time. If you’re in a hurry this is not the time to be preparing this recipe. If you’re in the mood for soup, and have the time, give this recipe a try. I used this soup as a main dish because it is loaded with meat and vegetables, but this recipe would also make a very good entrée. The cut of meat you use is also important-I like to see a little fat marbled into the beef because it adds a lot to the flavor of the soup.

    The next time you’re in the mood for homemade soup give this Beef and Barley Soup Recipe a try, it’s really good. Enjoy

    Ingredients

    5 slices bacon

    1-1 1/2 pounds chuck eye steak or chuck roast (can use any cut you prefer)

    2 large onions (chopped)

    4 cloves garlic (minced)

    5 cups beef broth

    1/4 cup regular barley

    1 1/2 teaspoons paprika

    1 teaspoon salt

    1/4 teaspoon caraway seed

    1/8 teaspoon dried marjoram

    3 medium potatoes (cubed into 1/2 inch pieces)

    2 medium carrots (sliced)

    2 medium stalks of celery (sliced)

    1 can stewed Italian style tomatoes (16 ounces)

    1 package frozen peas (10 ounces-I just measured out of a 1 pound bag)

    1 can mushroom stems and pieces (un-drained)

    Directions

    1. Using large skillet cook bacon until crisp; remove bacon and let cool. Drain on paper towel and set aside.

    bacon browning meat

    2. Using the same skillet add the meat, onion, and garlic; cook in the bacon fat until the meat is browned.

    3. Transfer the meat to a large pot or Dutch oven. Stir in the broth, barley, paprika, salt, caraway seed and marjoram. Bring the mixture to a boil; reduce heat. Cover and simmer for 1 1/2 hours.

    veggies cooking soup

    4. Add the stewed tomatoes, potatoes, carrots, celery, frozen peas, and un-drained mushrooms. Bring the mixture back to a boil, reduce heat and simmer for another 30 minutes or until vegetables are tender.

    Sprinkle the bacon over the top of the soup and serve hot.

    Beef and Barley Soup

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