Saturday, February 27, 2010

Beef and Barley Soup

I just found out Hal really likes barley, so I think next time I make this soup I will add a little more . . . simple to make and REALLY DELICIOUS . . . a meal in a bowl. From . . .

Beef and Barley Soup

ratingratingratingratingrating 75 Reviews 97% would make this recipe again
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Preparation 15 min / Cooking 1 h
$1.08 per serving / $0.87 with specials
190 calories per serving
  • Good deal this week
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly


1/2onions, diced$100 g
2 stalkscelery, diced$140 g
2 1/2carrots, diced$260 g
10button (white) mushrooms, thinly sliced$140 g
1 clovegarlic, minced or pressed
1 tbspolive oil 15 mL
salt to taste
ground pepper to taste
2potatoes, peeled and diced$400 g
180 gstewing beef cubes, diced$
1/3 cuppearl barley 60 g
4 cupsbeef broth 1 L


  1. Prepare the vegetables: Dice the onion, celery and carrots; thinly slice the mushrooms; mince or press the garlic.
  2. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and mushrooms, then sauté until they are tender, about 10 min. Season with salt and pepper. Meanwhile, peel and dice the potatoes; dice the beef cubes into small pieces (about 1 cm).
  3. Add the barley, potatoes, and beef, then sauté 2 min with stirring. Pour in the broth. Bring to a boil, then reduce the heat, cover and simmer 50 min, or until the barley and potatoes are tender, stirring occasionally.
  4. Adjust the seasoning, ladle the soup into bowls then serve.


The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

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