Beef Barley Soup

beefbarley

A hearty rich soup, perfect for those cooler days. Add some crusty Italian bread, a crisp green mixed salad and some fruit for dessert to create a complete meal. To vary this soup, you can add two cups of chopped canned tomatoes for two cups of the beef broth. This soup freezes well so consider making a double batch and freezing half in individual serving sized containers. It really is worth the effort to make your own Rich Beef Broth for this soup. To make things a little easier, make the broth ahead of time and freeze it.

Buon Appetito!
Deborah Mele 2011

Beef Barley Soup

A traditional favorite family recipe. Homemade beef stock makes all the difference in this soup.

Ingredients:

  • 8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both)
  • 2 Carrots Finely Diced
  • 1 Small Onion, Finely Diced
  • 2 Stalks Celery, Finely Diced
  • 1 1/2 Cups Pearl Barley
  • Salt & Pepper
  • 1/4 Cup Chopped Fresh Parsley
  • Fresh Grated Parmesan Cheese
  • Extra Virgin Olive Oil

Directions:

  1. Heat the broth and add the carrots, onions, celery and the barley.
  2. Cook for about 25 to 35 minutes or until the barley is tender.
  3. Add the reserved pieces of beef, chopped into small pieces, and chopped parsley.
  4. Season with salt and pepper.
  5. Serve hot, topped with a little drizzle of olive oil and grated cheese.