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Beef and Barley Soup
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Description
Beef and Barley Soup is a delectable combination of beef, carrots, celery, onions, tomatoes, corn and barley in a deliciously seasoned beef broth. This delicious soup can be made quickly with stew or simmered low and slow with chuck roast.
Ingredients
- 2 Tablespoons Vegetable Oil
- 2 pounds To 3 Pounds Chuck Roast
- 2 Carrots, Sliced Into Thin Rounds
- 2 stalks Celery, Sliced Thin
- 1 Medium Onion, Chopped Fine
- 3 cloves Garlic, Crushed
- 1 Tablespoon Dried Parsley
- 1 teaspoon Dried Oregano
- ¼ teaspoons Ground Thyme
- 6 cups Low Sodium Beef Broth
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- 1 Bay Leaf
- ⅔ cups Medium Barley
- 1 can (14 Oz. Size) Corn, Drained
Preparation
In Dutch oven or large stockpot, heat vegetable oil over medium heat. Add beef and sear. Remove beef to a plate.
Add carrots, celery, and onion and cook for 4–5 minutes. Add garlic, parsley, oregano and thyme and cook for just 1 minute, stirring constantly. Add beef broth, diced tomatoes, bay leaf and beef back to the pot. Reduce heat and simmer for 1 1/2 hours. Add barley and corn, cover with lid for 30 minutes. Remove lid and continue simmering for 15 minutes.
Note: If using beef stew and quick barley, reduce simmer time on beef to 20 minutes and simmer time on barley covered to 10 minutes and uncovered 5 minutes.
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