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.
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.
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.
