It’s soup weather. I’ve never been a soupy person, but when you live in a place like CT, it’s almost like you’re forced to work around the weather. So since it’s been cold and icky this winter, with not very much snow, I’ve been making more soups. The kids aren’t souper (ha ha, get it) thrilled, but KB and I are enjoying it. I usually fish out the protein and vegetables and serve the kids soup on a plate to make it easier for them to eat.
The other day I made a giant pot of beef-barley soup. It was souper simple and totally delicious. I’ve never cooked with barley before, and I was kind of nervous to try it. It’s a member of the grass family, commonly used in making cereals and beer. And soup. Beef Barley Soup.
Start by sauteing onions, celery, carrots and bell peppers in some olive oil.
Add beef. You can use any cut of beef, just chop into bite sized pieces.
Add beef stock, water and bay leaves.
Cook for about 45 minutes, or until barley is tender and cooked.
Serve and enjoy!
2 medium onions, diced
1 green bell pepper, diced
4 large carrots, cut into pieces
4 stalks of celery, cut into pieces
2 Tablespoons olive oil
1 1/2 lbs beef (any cut) – cut into pieces
3 cans of low-sodium beef stock
2 cups water
2 bay leaves
1 cup barley
In a large soup pot, saute onions, bell pepper, carrots and celery in olive oil over medium heat. Add beef and brown. Add barley. Add beef stock, water and bay leaves. Cook over medium-low heat for about 45 minutes, until the barley is tender and cooked. Serve and enjoy!