Beef Barley Soup
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I just made this and shared it and was asked for the recipe once so I thought maybe people will like it here. It is very cold here in Michigan and soup really hits the spot. If salt is not an issue for you, use regular boullion as you prefer.
Please bear with me - the measurements are only approximate….this makes a lot, you may want to half the recipe.
Beef Barley Soup
3/4 pound roast, cut into small cubes
2 cups whole barley, rinsed
3 Tbsp. Vegit ( a low sodium stock making powder) otherwise use bouillon cubes or canned veg stock for 1/3 the water
6 Tbsp. Bragg's liquid aminoes (like tamari sauce or you could use some soy sauce, or kitchen bouquet or bouillion cubes - Herb ox and Wylers now make salt free chicken & beef boullion powder)
5 or 6 large carrots, sliced into 1/8 inch pieces
6 ribs large celery, sliced
6 onions, minced
3 or 4 cloves garlic, minced or 2 Tbsp. minced dry garlic
1/4-1/2 tsp pepper freshly ground if possible
2 Tbsp. dried parsley flakes or more fresh
1 can 18 oz (no salt added) chopped tomatoes
6 quarts waterIn a small amount of oil, in the bottom of a large kettle, brown the meat well. Add the minced onions, celery, parsley flakes and garlic. Add about 1/4 cup water. Saute 15 minutes, stirring frequently. Add water, and everything else except carrots (unless you don't mind really mushy carrots). Cook about 45 minutes, bringing to boil and then simmeringly gently. Add carrots. Simmer another 45 minutes or until carrots and barley are tender. Stir occasionally, of course!
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I love this recipe and will make this soonest :jaj:
