On a chilly winter day, this soup is ideal. With its wonderful taste, it will satisfy your hunger. Even the little ones will like it!
I am in love with this soup! Tasty and nutritious all at once! The kids and I both adore barley soup. Baking in bulk allows me to save some for later. Having a pot of soup on hand in the freezer is a lifesaver in case someone becomes ill.
You can also use a slow cooker or crock pot to make this. Brown the steak and then throw everything into the crock cooker. Allow the carrots to simmer for four to six hours on low heat.
Incredibly Delicious Barley and Beef Soup
Amount per serving: 10
Forty minutes in the oven
What You Need * One pound of trimmed and diced boneless chuck roast
** 1 1/2 cups of thinly sliced carrots** 1 1/2 cups of thinly sliced celery** 2/3 cup of chopped onion** 1 8-ounce package of pre-sliced mushrooms** 2 tablespoons of beef base** 8-10 cups of water** 1 large bay leaf** 1 cup of uncooked pearl barley** 1/2 teaspoon of salt** 1/2 teaspoon of black pepper** 1 tablespoon of garlic
Instructions
1. While stirring often, brown the meat in a nonstick fry pan.
2. Transfer the steak from the pan to the crockpot. Along with the beef broth, water, garlic, and bay leaf, add the carrots, celery, onion, and mushrooms.
Turn heat to high for one hour, then add pearl barley. Reduce heat to medium and simmer until meat and veggies are cooked. Season with pepper and salt.
4. Throw out the bay leaf.
