Vegetable Beef Barley Soup

Vegetable Beef Barley Soup

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Nothing beats a warm, satisfying soup in the chilly winter months. I highly recommend this recipe if you’re seeking to make one. This filling soup, which resembles a stew, is a terrific way to use up whatever vegetables you may have in your refrigerator in addition to filling you up.

Ingredients:

  1.  2 tablespoons butter
  2. Twice as much vegetable oil
  3. 1.5 pounds of 1 inch-long chunks of chuck (or beef stew meat)
  4. Add pepper and salt (to taste)
  5. One big sliced yellow onion
  6. three minced garlic cloves
  7. One 14.5-oz can of chopped tomatoes
  8. TWO tablespoons of tomato paste
  9. Five cups of reduced-sodium beef stock
  10. Two tablespoons of superior roast beef foundation to Bouillon
  11. One cup of dry red wine, Merlot, was used.
  12. 3 medium red potatoes, peeled or unpeeled (wash the skins thoroughly if unpeeled)
  13. 3 stalks of celery
  14. 3 medium carrots, cut in chunks or 1 inch rounds
  15. 1 cup quick cooking barley
  16. 1 cup frozen corn
  17. 1 cup frozen peas
  18. 10 asparagus spears, cut in chunks (optional)
  19. Fresh parsley, chopped for garnish, optional

Directions:

  1. Warm up some oil and butter in a big Dutch oven. Give the meat cubes some salt and pepper, then brown them all over. After removing it from the pan, set the meat aside. Add a bit more oil if necessary and sauté the onion in the same pan until it becomes transparent. Once aromatic, add the garlic and simmer for one minute. Add pepper and salt for seasoning.
  2. By adding the wine, you may deglaze the pan’s bottom and scrape out all the food residue. Add the tomato paste, broth (rather than bouillon), and diced tomatoes. Blend well to blend.
  3. Add the barley, potatoes, celery, carrots, and meat (including any drippings). Once the meat and barley are cooked, bring to a boil, cover, and simmer for 45 to 1 hour. Add salt or pepper as needed after tasting.
  4. Add the optional frozen asparagus, peas and corn. Cook with a cover on for ten more minutes. If you have time, you can refrigerate the soup overnight and reheat it the next day. If not, add parsley as a garnish, serve, and savour!

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