With Soup Like This You’ll Welcome Cold Weather!

 

This is an easy, hearty soup for cool, autumn days.  I get requests for this soup ever since I served this at a benefit event for The Philadelphia Orchestra years ago.  It freezes beautifully and holds for a long time, since there are no potatoes (barley as the starch instead), so make a triple-batch.  Add a salad and warm loaf of bread for a quick, healthy work night meal.

 

 

 

 

 

 

 

Beef Barley Soup

Ingredients:

  • 2 tablespoons vegetable oil 1 pound beef stew meat
  • 1 pound meaty beef bones (such as beef shank bones)
  • 3 celery stalks, chopped
  • 1 large onion, chopped
  • 1/4 cup pearl barley
  • 4 cups water
  • 2 14 1/2-ounce cans beef broth
  • 1 28-ounce can diced tomatoes in juice
  • 1 10-ounce package frozen corn kernels
  • 2 small bay leaves
  • 2 teaspoons garlic powder
  • 11/2 cups frozen peas
  • 2 teaspoons hot pepper sauce

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate.
  3. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes.
  4. Add 4 cups water, beef broth, tomatoes with juices, corn, bay leaves, and garlic powder.
  5. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
  6. Add peas and 2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer.
  7. Season the soup to taste with salt, pepper, and more hot pepper sauce, if desired. Makes 8 (main-course) servings.

 

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