Beef in soup? Normally just the thought of that would disgust me. Chicken soup, veggie soup, bean soup… love them all. But beef? Ick. But THEN I saw this recipe for beef and barley soup over on Dianne’s Dishes and it was all I could think about.
Yesterday it was rainy and cold all day and since my poor husband has to work outside, I figured it was the perfect time for a hot, delicious bowl of soup. And let me tell you, it was amazing. Okay, yeah, I picked most the beef out of mine but that’s not important. It was all kinds of awesome. Landon and Spencer both loved it too which is always the most important thing.
Make this. Like now.
Beef and Barley Soup
from Dianne’s Dishes
1 large carrot, chopped into cubes
1 medium sized potato, chopped into cubes
1 small onion, chopped
1 – 1 pound lean steak, sliced into bite sized bits
A pinch of sea salt
A generous amount of freshly ground black pepper
1 quart of broth
1 -14.5 ounce can of diced tomatoes, drained
3/4 cup of barley
In a medium sized pot over medium heat sauté carrot, potato and onion in a little extra virgin olive oil until onions are tender. Add the steak and cook until just browned. Next add a pinch of sea salt and a generous amount of freshly ground black pepper. Add broth, diced tomatoes and barley and stir to mix. Bring to a boil and then reduce heat to a simmer. Cook for at least 30 minutes or until barley, potatoes and carrots are tender. Serve immediately.