What's better on a cold day than a hearty soup?
beef-barley soup
This soup couldn't be more simple to make. Prep time is quick and then you just let it simmer for 2 hours. You'll need to plan ahead to start preparation so it is ready when you want to eat it. The whole grain goodness of barley is a plus in this soup. It adds protein, vitamins, minerals and fiber.
Make a pot soon.
Recipe 8 servings 274 cal/serving
2 lbs lean boneless beef chuck, cut into 3/4 inch peices
6 cups water
1 28oz can tomatoes, drained, liquid reserved
2 ribs celery, sliced
4 medium carrots, medium dice
1 large onion, medium dice
2 teaspoons salt
1 teaspoon dried thyme, or to taste
2 teaspoons freshly ground pepper
1/2 cup medium-grain barley
2 cups frozen cut green beans (9oz) or mixed vegetables
Place beef, water and tomato liquid in Dutch oven or large pot. Cover and bring to a boil over high heat. Skim foam from top. Add celery, onion, carrots, salt, thyme, pepper and barley; return to boil. Cover and reduce heat to low. Simmer 2 hours or until meat is tender. Add green bean (mixed vegetables) and tomatoes; simmer uncovered 30 minutes longer. Serve.
Feel free to use vegetable that you like, perhaps some mushrooms. Add some fresh herbs of your choice.
this looks wonderful! i'm going to make it today! i love soup in the winter.
ReplyDeletethanks...