I don't make soup quite as often in the summer. I did make this up last week when I got more green beans than I knew what to do with from my farm share. I find fresh green beans need to be prepared with a day or two of purchase. I only cook for two most
days so froze half the batch. Lately my husband and I are have very simple evening meals centered around a large tossed salad. This soup went great with salad.
Don't let the long list of ingredients scare you. It is read to serve or freeze in about 90 minutes. AND you are not standing at the stove the whole time as you have 60 minutes of simmering time.
Beef Barley Soup
1/2 cup diced celery
1/2 cup diced carrot
1 cup diced onion
1 clove garlic, minced
1 tablespoon olive or vegetable oil
3/4 lb. round or sirloin steak, cut in 1/2 inch cubes
2 quarts beef broth (I use the kind in the box)
1/4 cup barley
2 cups fresh green beans, cut in diagonal in 1 inch pieces
4 cups summer squash cut into 1 inch cubes
1/4 cup minced fresh parsley
salt and pepper if needed
Heat oil in a 6 to 8 quart pot over medium high heat. Saute celery, carrot, onion and garlic until onion is clear, about 3 to 5 minutes. Add beef and brown, about 3 to 5 minutes. Add broth and barley.
Bring to a boil over high heat. Lower heat to an active simmer, cover and simmer 30 minutes. Stir in green beans and simmer 15 minutes. Stir in squash and simmer an additional 15 minutes. Adjust seasoning to your taste adding 1/4 teaspoon of salt and/or pepper
at a time. Serves at least 8.
This soup freezes well.