2bleu's Beef Barley Soup (Or Chicken Barley Soup) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Ingredients:
2 tablespoons olive oil |
1 lb beef sirloin steak, cubed small (or b or s chicken breast) |
2 garlic cloves, minced |
8 cups beef broth (or chicken broth, we use better than bullion paste) |
2 beef bouillon cubes |
1 (8 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 cup pearl barley |
1 teaspoon dried parsley |
1/2 teaspoon basil |
1/4 teaspoon crushed red pepper flakes (optional) |
1 bay leaf |
4 carrots, sliced |
4 stalks celery, chopped |
1 onion, chopped into large pieces |
4 ounces fresh mushrooms, sliced (optional) |
salt and black pepper, to taste |
Directions:
1. Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
2. In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
3. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
4. Season to taste with additional salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.
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