Beef & Barley Soup
Created by AndyDandy on June 19, 2018
- Servings: 7
- Prep Time: 10m
- Cook Time: 25m
- Recipe #29758
Ingredients
- 2 tablespoons oil
- 1 yellow onion (medium onion, chopped)
- 3 garlic cloves (fine chopped)
- 2 whole carrots (medium carrots, sliced)
- 2 celery stalks (tough strings removed then diced)
- 2 steaks (1 to 1 1/2 pound) beef sirloin steaks (grilled then cubed or could use any other leftover cooked beef, roast beef is really good)
- 6 cups beef broth
- 1 can (14 to 15 ounce) petite diced tomatoes (undrained)
- 60 grams green pepper (diced, 1/2 pepper)
- 2/3 cup barley (dry)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1 package (24 grams) beef gravy mix
- 2 bay leaf
- 1/4 cup dry red wine
- 2 tablespoons fresh parsley (or 2 teaspoons dried)
- Salt & ground pepper (to you taste)
How to Make
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Step 1: Cook onions and garlic in oil over medium heat until softened.
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Step 2: Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
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Step 3: Remove bay leaf and serve.
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Soup may thicken upon cooling, add extra broth or water to reach desired consistency