Beef Barley Soup
Very hearty, vegetable filled beef barley soup recipe. Tons of flavor. I ran a cafe and this soup was always gone right away. Low in fat, was actually a recipe for a nursing home. Sure doesn't taste like it! Please note that all the seasoning are dried as our local grocery store does not carry fresh herbs.
Ingredients
42 serv.- ground beef↗4 lbs
- water↗1 gallon
- beef base↗4 ounces
- celery↗1 cup
chopped
- carrot↗1 cup
chopped
- onion↗3⁄4 cup
diced
- tomatoes↗2 1⁄2 lbs
diced (I pureed)
- pepper↗1⁄2 teaspoon
- garlic powder↗1⁄4 teaspoon
- marjoram↗1⁄4 teaspoon
- dried thyme↗1⁄2 teaspoon
- Worcestershire sauce↗1⁄4 cup
- pearl barley↗0.667 lb
- nutmeg↗1⁄8 teaspoon
- bay leaves↗2
- whole cloves↗2
Step-by-step instructions
- 1
Brown beef with onion.
- 2
Drain any excess fat & could rinse off if want to really get fat out.
- 3
Add to large pot with the water and beef base and seasonings.
- 4
Start heating it up while chopping all the veggies.
- 5
Add veggies as you go.
- 6
Rinse off the barley and put in the soup.
- 7
Let simmer very low for 2-3 hours for best results.
- 8
Will want to stir often as it will stick.
- 9
I often keep adding water and more beef base as needed to keep it to the right consistency because it will thicken up as the water evaporates while simmering.
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