Heidi asked me to pull out a soup recipe this week… (yikes!) Off the top of my head, this was the most ‘down home’ recipe that we made in culinary school (American Regional Cuisine—recipes of the Central Plains). My family was totally thrilled by ‘real deal’ beef barley soup versus the canned version. Who would have thought soup could make people so happy!
Beef Barley Soup
Yield: 4 servings
Ingredients:
- 2 Tbsp Vegetable oil
- 6 oz. diced lean, boneless beef
- 3/4 C. diced, peeled Carrots
- 3/4 C. diced Celery
- 3/4 C. diced Onion
- 1 Garlic clove, minced
- 1 C. Pearl barley
- 2 Tbsp Tomato paste
- 1/8 tsp dried Thyme leaves
- 3 C. Chicken stock
- 1 Tbsp Worcestershire sauce
- 1/2 Bay leaf
- Salt and white pepper, to taste
- 1 tsp Chives, chopped (for garnish)
- Heat the oil over medium heat in a large saucepot and cook the meat until it is well browned
- Turn down the heat, add the vegetables, and cook 5 Minutes.
- Add the barley and stir to coat with oil. Add the tomato paste and cook 1 minute.
- Add the herbs, stock, Worcestershire sauce, and bay leaf. Bring to a simmer. Simmer 30 minutes or until barley is tender. Skim fat as needed.
- Remove bay leaf. Correct seasoning with salt and pepper. Garnish with chopped chives.
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