For day 22 of Soup Month 2013, we made one of my favorite soups, a hearty Beef Vegetable Soup with Barley. Not only is this soup packed with lots of healthy veggies, the barley adds extra nutrients and fiber, too.
This soup does take a little extra time to cook to create that rich tomato broth, so it's a great soup to make on a chilly Sunday afternoon. With about 20 minutes of prep time and one hour to simmer, the results will be delicious and so worth the wait. Just brown the meat, add the veggies and stock along with a few spices and it's time to simmer.
This soup tastes great served with a few crackers or a loaf of crunchy French bread on the side. Enjoy!!
1 TB Canola or Vegetable Oil
2 lbs Beef Stew Meat
4 Carrots, peeled and chopped
4 Russet Potatoes, peeled and chopped
2 stalks Celery, chopped
1 large Onion, chopped
32 oz Beef Stock
2 tsp Kosher Salt, or more to taste
1 tsp Ground Black Pepper, or more to taste
1 14-oz can Diced Tomatoes
2 tsp Garlic Powder
2 tsp Oregano
3 Bay Leaves
1 cup Quick Cooking Barley
In a large Dutch oven or soup pot, heat oil over medium-high heat. Add the beef and brown for 5 minutes, then add the carrots, potatoes, celery and onion, stir and cook for 5 minutes longer.
Add all of the remaining ingredients and stir. Bring the mixture to a boil, then reduce heat to a low simmer and cook for one hour, or until the beef is fork tender. Serves 6 - 8.