Beef-Barley Soup

Beef-Barley Soup

Prep Time: 0

Yield: 8

Enjoy this soup now and then freeze individual servings to enjoy later.

Ingredients

  • 1-1/2 pounds boneless beef chuck
  • 6 cups water
  • 2 cups sliced celery
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1 clove garlic, minced
  • 1 6-ounce can tomato paste
  • 1 cup quick-cooking barley

Instructions

  1. Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.

    Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done.

    Make ahead tip:
    Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low ehat about 15 minutes, stirring occasionally.
http://www.culinarycafe.com/2009/08/17/Beef-Barley-Soup/