Happy New Year! I made this Vegetable Beef and Barley Soup today because the weather has been really cold here in San Diego county. It’s an easy soup with lots of flavor and healthy vegetables. I’ve been craving the rich beefy flavor of my mother’s homemade soup as we were growing up in Vermont.
This isn’t my mother’s recipe exactly, because I made it up as I went along. I could remember how she browned the meat, chopped up the veggies, and used good beef stock for flavor. Lots of happy memories came back as I chopped veggies, added the herbs, and smelled the aroma as it cooked.
We ate some as soon as it was done…nice and hot!
Vegetable Beef and Barley Soup
- 1 Tablespoon Olive oil
- 3 LBS Lean stew beef
- 4 Stalks Celery Chopped
- 4 Large carrots Sliced
- 1 Large onion Chopped
- 2 Leeks Chopped
- 1/2 Cup Red wine
- 1 Can Beef Consomee soup
- 1 Tablespoon Freeze-dried thyme
- 2 Teaspoons Ground margoram
- 1 Bay leaf
- 1 Tablespoon Chopped garlic
- 8 Ounces Crimini mushrooms Sliced
- 2 Tablespoons Tomato paste
- 2. 32 oz containers Beef stock or bone broth No msg, gluten free
- 1 Cup Pearl barley
- 1 Large russet potato Peeled and diced
- 1 Cup Green beans Cut into small pieces
- In a large soup pot (I use cast iron), brown the stew beef pieces in the olive oil. Add the carrots, onion, leeks, red wine, beef consomee, thyme, margoram, bay leaf, garlic, and mushrooms. Cover and roast in the oven at 350 degrees for one hour. Remove from oven. Stir in the tomato paste and beef stock, bring to a boil on top of the stove. Add the barley, potato, and green beans. Simmer until barley, green beans, and potato are done, about 20 minutes. Add salt and pepper to taste.