Beef Barley Soup
Thick with beef and loaded with vegetables. This soup is perfect for a cold Winter's Day.
Equipment
- 1 Cast Iron Stockpot
Ingredients
- 2 whole Carrots, peeled, quartered and sliced
- 2 stalks Celery, sliced into small strips and chopped
- 1 Small Onion, chopped
- 1 Medium Potato, cubed into very small pieces
- 1/2 cup Turnip, diced into very small pieces
- 1-1/4 cup Cabbage, shredded
- 1 14 oz. can Whole Tomatoes, broken up
- 10-12 cups Beef Stock
- 1 Tbsp Parsley, dried or fresh
- 1/2 Tbsp Basil, dried
- 1 cup Barley, quick cooking style
- 1 tsp salt
- 1 tsp pepper
Instructions
- Cut the leftover beef into small cubes.
- Add a little olive oil to a heavy stockpot. On medium heat, cook until heated through and bottom of the pan is a little browned.
- Remove the beef to a plate and set aside.
- Add a little more oil, and add the vegetables to the pot and cook until almost tender scraping up the browned bits on the bottom of the pan.
- Add canned tomatoes, beef stock and heat until starting to boil.
- Add barley, parsley and basil. Add salt and pepper to taste.
- Cook on low heat for about 1-2 hours. Add more beef stock if broth gets too thick.