Beef and barley soup
My beef barley vegetable soup I make from scratch with fluffy fresh baked dinner rolls. It’s darn good!! Must express something to keep getting my recipes…. Thank you
Here is the list of ingredients:
°1 tablespoon of olive oil.
°1 pound of cooked beef.
°1 small onion – cut into small cubes.
°2 teaspoons minced garlic.
°1 teaspoon of salt.
°1 teaspoon of Italian seasoning.
°1/4 teaspoon black pepper.
°3 large carrots – chopped.
°Chopped celery. I used 2 ribs.
°1/2 cup of barley (washed).
°2 tablespoons of tomato paste.
°2 bay leaves.
°4 cups of low-sodium beef broth.
°Freshly chopped parsley for garnish.
Bring a large skillet to medium-high heat. After adding the oil, let it heat up for one minute.
Cook the meat over medium-high heat in batches, making sure to leave space around each piece. Remove from the pan and place in a slow cooker of about 4-6 quarts.
When you add the onions to the skillet and cook over medium heat until translucent, the onions will absorb all the brown bits that the meat has left behind. Cook for 1 minute after adding garlic, salt, pepper, and Italian seasoning and tossing.
On top of the meat, add the onions, carrots, celery, barley, tomato paste, and bay leaves to the slow cooker. First, give everything a good stir, then add the beef broth.
Cover and simmer 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
If you like, add a little fresh parsley, then season the mixture to taste. Serve immediately!!