Beef Barley Soup
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Beef Barley Soup is my favorite soup during the cold winter months. This is an easy soup recipe that you can tailor to fit whatever you have on hand. There are no serious rules here: use your favorite ingredients just making sure to season to taste with your favorite herbs and spices. Add enough liquid to cover the soup ingredients, and then a bit more to accomodate the barley. The soup cooks slowly - it is well worth the wait.
Ingredients for Beef Barley Soup:
- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 2-3 cloves fresh garlic, minced or 1/4 tsp. garlic powder, or to taste
- 1 can of diced tomatoes, retain liquid (medium or large can, depending on what you have on hand)
- 3 lbs. beef shank, cut 1" thick
- Water, chicken or beef broth (about 6 cups)*
- 1 - 2 tsp. salt, or to taste
- 1/2 tsp. pepper
- 1 - 2 tsp. dried basil or thyme, to taste
- 1/2 cup medium pearl barley (set aside for later)
In a large Dutch oven, heat oil to medium high and saute onions, carrots and celery until softened, about 5 minutes. Turn heat
down to medium and add garlic, stirring until incorporated. Add beef, liquid and rest of ingredients, except for barley. Bring ingredients to a boil and
then reduce heat to low. Cover and simmer for 45 minutes. After 45 minutes, add barley and simmer covered for
an additional 50-60 minutes. If the soup becomes too thick, stir in a cup of water or broth. Taste the soup and if necessary, add extra seasonings, to taste.
When soup has finished cooking, allow it to cool and refrigerate overnight. The next day, you can easily skim off and remove any visible fat.
*Add enough liquid to cover the ingredients plus an inch or two extra liquid. The barley will absorb a lot of the liquid. Add extra water or broth during
cooking if the soup becomes too thick.
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