Print: Beef and Barley Soup III

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

Prep

20 min

Cook

47 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon vegetable oil
1.5 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic , minced
10 cups beef stock
0.75 cups barley
1 bay leaf
3 sprigs fresh thyme , chopped
0.5 cups red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce , Optional
1.5 cups chopped cabbage
salt and pepper to taste

Instructions

1 In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
2 Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Nutrition per serving

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