Fall has arrived here in Michigan with much cooler weather and glorious colored fall folliage. After five weeks in Florida it has been an adjustment getting used to the much cooler temperatures here in Michigan. Our fireplace has been getting a lot of use, as has my stockpot as I create a different soup every day. Nothing is more comforting than a hot bowl of soup to warm you from the inside out. 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 1 cup of chopped canned tomatoes for a cup of the beef broth, or a cup of sauteed chopped mushrooms. 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.
Deborah Mele Revised 2020
- 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
- Heat the broth and add the carrots, onions, celery and the barley.
- Cook for about 25 to 35 minutes or until the barley is tender.
- Add the reserved pieces of beef, chopped into small pieces, and chopped parsley.
- Season with salt and pepper.
- Serve hot, topped with a little drizzle of olive oil and grated cheese.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 224Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 1312mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 18g