BEEF BARLEY SOUP
What better to serve on a cool fall or cold winter day than a steaming bowl of hearty Beef Barley Soup? This soup is rich and thick with vegetables and beef.
BEEF BARLEY SOUP 6 servings
3 Tbsp. olive oil or vegetable oil
1 1/2 lbs. beef chuck cut into small dice
4 cups beef broth
3 Tbsp. olive oil or vegetable oil
1 1/2 lbs. beef chuck cut into small dice
4 cups beef broth
2 cups chicken broth
1 tsp. beef bouillon or beef soup base dissolved in chicken broth, beef broth or water
3/4 cup rutabaga cut into small dice
1 med. onion chopped
2 lg. stalks celery chopped
1 tsp. dried dillweed OR
1 Tbsp. fresh dillweed chopped
1 bay leaf
1/2 tsp. salt and a few shakes black pepper (if using low sodium broth increase salt to 1 tsp.
1/3 cup barley
METHOD:
In a large soup kettle or Dutch Oven heat the oil and brown the meat well on all sides (this is important to intensify the flavor of the broth).
Add all other ingredients except carrots and barley. Simmer partially covered over low heat for 1 1/2 hour.
Add carrots and barley, blend well then simmer for another 45 - 50 minutes or til carrots and barley are tender. Watch carefully to make sure the barley isn't absorbing too much broth. Add more liquid if necessary.
1 med. onion chopped
2 lg. stalks celery chopped
1 tsp. dried dillweed OR
1 Tbsp. fresh dillweed chopped
1 bay leaf
1/2 tsp. salt and a few shakes black pepper (if using low sodium broth increase salt to 1 tsp.
1/3 cup barley
METHOD:
In a large soup kettle or Dutch Oven heat the oil and brown the meat well on all sides (this is important to intensify the flavor of the broth).
Add all other ingredients except carrots and barley. Simmer partially covered over low heat for 1 1/2 hour.
Add carrots and barley, blend well then simmer for another 45 - 50 minutes or til carrots and barley are tender. Watch carefully to make sure the barley isn't absorbing too much broth. Add more liquid if necessary.
