Beef Barley Soup
A hearty rich soup, perfect for those cooler days. Add some crusty Italian bread, a crisp green mixed salad and some fruit for dessert to create a complete meal. To vary this soup, you can add two cups of chopped canned tomatoes for two cups of the beef broth. This soup freezes well so consider making a double batch and freezing half in individual serving sized containers. It really is worth the effort to make your own beef broth for this soup. To make things a little easier, make the broth ahead of time and freeze it. Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency.
- Barley is a high fiber grain that helps to lower cholesterol as well as provides food for the friendly bacteria in the intestines.
- Carrots are high in beta carotene and antioxidants.
Beef Barley Soup
A traditional favorite family recipe. Homemade beef stock makes all the difference in this soup.
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 35 mins
Ingredients:
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both)
2 Carrots Finely Diced
1 Small Onion, Finely Diced
2 Stalks Celery, Finely Diced
1 1/2 Cups Pearl Barley
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
Fresh Grated Parmesan Cheese
Extra Virgin Olive Oil
Directions:
Heat the broth and add the carrots, onions, celery and the barley.
Cook for about 25 to 35 minutes or until the barley is tender.
Add the reserved pieces of beef, chopped into small pieces, and chopped parsley.
Season with salt and pepper.
Serve hot, topped with a little drizzle of olive oil and grated cheese.
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Can I double the recipe ( I have a larger slow cooker) and divide it up for the week, reheating in the microwave?
Can I freeze the porridge?
Thank you
[Reply]