Evelyn Chartres Author

Beef and Barley Soup

Beef Barley soup is hearty and can heat the cockles of your heart; especially after a day out in the cold! It also happens to be a great way to make use of leftover steak from last night’s barbecue. This recipe can also be served as a main dish and is delicious when served with garlic bread!

Ingredients

  • 24 ounces (680 g) of uncooked beef or 18 ounces (510 g) of cooked beef
  • 10 fluid ounces (285 ml) of canned mushrooms (drained)
  • 2 to 4 tablespoons (30 to 60 ml) of olive oil
  • ½ teaspoon (2.5 ml) of ground cumin
  • 8 ounces (225 g) of parsnips
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves garlic (5-10 g) pressed
  • ½ teaspoon (2.5 ml) of thyme
  • ½ teaspoon (2.5 ml) of rosemary
  • 22 fluid ounces (640 ml) of diced tomatoes
  • ½ cup (120 ml) of pearl barley
  • 40 fluid ounces (1.2 l) of beef broth

Instructions

  1. Cook beef according to preference; I prefer to grill with seasoning and pepper. Cut into ¼ inch (0.6 cm) cubes then set aside.
  2. In a 4 quart (3.7 l) pot add oil and heat on medium.
  3. Add mushrooms and cumin. Sauté until they have turned a light brown.
  4. Add garlic, onions, thyme and rosemary to the pot. Sauté until onions are transparent.
  5. Add beef cubes and remaining ingredients. Bring to a boil.
  6. Reduce heat to a simmer, cover and cook two hours or until parsnips and meat are tender.