Beef and Barley Soup III

SUBMITTED BY: BarbCA

"This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast."

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 tablespoon vegetable oil
1 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
10 cups beef stock
3/4 cup barley
1 bay leaf
3 sprigs fresh thyme, chopped
1/2 cup red wine
2 cups cubed potatoes
2 cups diced cooked beef
1 teaspoon browning sauce (optional)
1 1/2 cups chopped cabbage
salt and pepper to taste

READ REVIEWS (27)

DIRECTIONS

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 17, 2004 by PJHF

A fantastic soup. I found that 3/4 c of barley made it very thick. I would cut it down next time to 1/2 to 2/3 c. The wine difinitely gives it a nice flavour.

10 users found this review helpful

Reviewed on Oct. 27, 2003 by JOHNTHOMSON68

This soup was quite hearty, so I increased the beef stock to 12 cups from 10. Also, the recipe ingredients did not list the Bay Leaf, although the instructions do. Also, the instructions don't tell you when to use the garlic that is listed in the ingredients, so I sauteed it with the celery, onions and carrots. I used Campbell's Beef Broth (Low Sodium a must!) in the boxes, NOT the cans...I didn't want the tinny taste that usually stems from a can. Was a good soup, but I imagine that it will be much more flavourful the next day.

8 users found this review helpful

Reviewed on Oct. 23, 2003 by LOHWA

This is a wonderful, easy, hearty soup. I tried it once w/o the wine and got raves when I shared it with an ailing friend. The second time with the wine it was even better! A great use for leftover beef. Great with crusty french bread and a salad. Next day even better!

8 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 230

Total Fat: 9.3g
Cholesterol: 28mg
Sodium: 112mg
Total Carbs: 20.1g
Dietary Fiber: 4.2g
Protein: 14.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?