Site Overlay

Beef Barley Soup

recipe image

Recipe

Yields:

6


servings

Prep Time:

0

hours

15

mins

Cook Time:

1

hour

45

mins

Total Time:

2

hours

0

mins

1
tbsp.

olive oil

1
lb.

well-trimmed lean boneless beef top sirloin, cut into 3/4″ cubes

2


onions, halved and thinly sliced

3


cloves garlic, minced

1/2
tsp.

dried thyme, crumbled

8
oz.

cremini mushrooms, sliced

2


ribs celery, thinly sliced

3


carrots, sliced

1


parsnip, halved lengthwise and sliced

1/4
c.

no-salt-added tomato puree

3
c.

water

3 1/2
c.

low-sodium beef broth

1


bay leaf

1/2
c.

pearl barley

  1. In a Dutch oven or a large, heavy saucepan, heat the oil over medium heat. Lightly brown the beef for 3 minutes, or until the liquid evaporates.
  2. Add the onions and garlic and cook for 3 minutes, or until the onions soften. Add the thyme and cook for 1 minute. Add the mushrooms and cook for 3 minutes, or until the mushrooms begin to soften. Add the celery, carrots, and parsnip and stir for 2 minutes.
  3. Reduce the heat to medium low. Add the puree, water, broth, and bay leaf and simmer for 45 minutes.
  4. Stir in the barley and simmer for 45 minutes, or until the barley is soft. Discard the bay leaf before serving.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read More

Leave a Reply

Your email address will not be published.