For today’s recipe we wanted to share with you one of our family favorites. Barley Beef Soup. This recipe is healthy unique and one that will surely be added to your favorites as well! One thing you have probably noticed by now is that when fall hits I can’t seem to help but make soups! I am such a fan because I enjoy the warm savory-ness of soups, but also because I almost always make enough for there to be leftovers as well. I love leftovers. As much as I enjoy cooking sometimes weekdays are so busy that the last thing you want to do when you get home is start another task. This recipe will leave you with plenty for a repeat later this week.
One thing that you need to know about this recipe is that it isn’t really one of ours that you can decide to make last-minute. In order to make the soup wonderfully flavorful the directions require you to first cook the roast. This step takes a while! Once the roast is finished cooking the rest of the soup has the normally expected cooking times.
Now that I have you hooked I’m sure you want the recipe. Don’t fret, here it comes.
A great fall vegetable soup.
- 2 tablespoons olive oil
- 3 lb chuck roast
- 2 28 oz cans diced tomatoes or 4 15oz cans
- 2 28 oz cans water or 4 15oz cans water
- 1 large onion diced
- 1 tablespoon worchestershire
- 3 tsp salt
- 1 tsp ground black pepper
- 3 cups diced potato
- 3 cups sliced carrots
- 3 cups sliced celery
- 2 cups frozen corn
- 1 medium head cabbage cut into chunks
- 1 cup barley
- salt and pepper to taste
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I large soup/stock pot thoroughly brown both sides of chuck roast in 2 tablespoons olive oil. Season with 1/2 the salt and pepper. When first side is brown, flip and add diced onions.
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Add tomatoes and fill empty cans with water and add to pot. Add worchestershire and remaining salt and pepper. Cover and bring to boil. Simmer covered at a soft boil for 2 hours or until roast is fork tender.
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Remove roast from stock and let cool slightly. Add carrots, potatoes, celery, cabbage, corn and barley to soup/stock pot. I usually taste the broth and add additional salt if necessary. The vegetables soak up quite a bit of the salt so you may end up adding more later even if broth tastes great now. I also usually add another can or two of water as some evaporates during cooking. Bring back up to simmer. Simmer 1 hour or until carrots and celery are tender, and barley is cooked.
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When roast is cool enough to handle. Remove all fat and dice into large bite size pieces. Add this back into soup when ever you can. the meat can simmer with the vegetables during the last hour.
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Taste for salt and pepper. Add additional if needed. Serve with a great crusty bread. Enjoy!!
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This make a huge stock pot of soup. I think my stock pot is like 12 quarts and it is almost to the top every time. It freezes well and reheats great!! This recipe could easily be cut in half if you didn't want to feed the neighborhood.
Sooo good! Now I have enough soup to eat for like three weeks. So maybe that was over kill, but then again I hear no one complaining!
Let us know how this recipe turns out for you, Like, share, and comment we love to hear from you all!
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Have a great weekend!
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