Beef Barley Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Beef Barley Soup

Ever since I was a little girl, Beef Barley Soup has been my favorite. Adding the barley makes this soup hearty. I like to make it over the weekend and serve it during the week. There is something that is so satisfying about a bowl of Beef Barley Soup.

INGREDIENTS

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 Cup Diced Celery

1 Cup Diced Carrots

4 Cloves Chopped Garlic

¾ Cup Pearl Barley

1/8 Teaspoon Crushed Red Pepper Flakes

8 Cups Beef Broth

2 Bay Leaves

2 Cups Diced Cooked Roast Beef

1 Large Diced Tomato

2 Thinly Sliced Green Onions

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

In a heavy large size saucepan, heat the olive oil. Add the onion, celery, carrot and garlic and sauté for 5 minutes. Stir in the barley and red pepper flakes and sauté for another minute. Add the beef broth and bay leaves. Cook over a medium heat, uncovered, for 1 hour. Add the beef and simmer for another ½ hour until the barley is tender. Stir in the tomato and green onions. Cook for another 5 minutes. You may need to add more beef broth. Remove the bay leaves. Add the salt and pepper. Cook for another 2 minutes. Ladle the soup into individual bowls. Serves 6

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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