Beef Barley Vegetable Soup

by jerseygirl on March 20, 2009 · 39 comments

It is the first day of spring and we woke up to a light dusting of snow. Mother nature, what are you doing? Today, Rita’s is giving out free water ice but obviously we might be able to make our own. Hopefully the warmer weather will be hitting soon.

I usually don’t make much soup in the spring or summer but with this weather, you never know. I made this several weeks ago and it is the perfect winter comfort food. My favorite part are the leftovers because it allows all the flavors to blend. I made my own beef stock but you can substitute grocery bought broth. I love making my own as it is so flavorful and inexpensive. I usually buy a few packages of beef bones and whatever type of beef is on sale. Fill a huge stockpot with water and simmer for several hours. I chill the pot then skim off the fat. This makes plenty for a big pot of soup plus extra stock to freeze.

Happy spring everyone!

Beef Barley Vegetable Soup
1 TBS olive oil
1 lb top round beef cubes
10 cups beef broth or stock
8 ounce can tomato sauce
1 1/2 cups chopped carrots
10 oz package frozen peas
10 oz package frozen green beans
1 1/2 cups barley
1 TBS onion powder
1 TBS garlic powder
salt and pepper to taste

In a large soup pot, heat olive oil on medium and brown meat. Add broth and tomato sauce and simmer for 1 hour. Add carrots, peas, green beans, barley, onion powder and garlic powder. Cook for 45 minutes or until barley is tender. Add salt and pepper to taste.

post signature

{ 39 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: