Many thanks to Bev Neeb for sharing this delicious Beef Barley Soup recipe. Perth County residents will know Bev as the author of the Time Capsule column in the Stratford Beacon Herald Newspaper and for many years, a writer of a recipe column for the newspaper.
This soup is loaded with veggies and is a tasty way to introduce the whole grain, barley, into your eating plan. Bev says “This is a very simple "comfort food" kind of recipe. It freezes well and makes a quick nutritious meal.”
I made this soup on the weekend, and I have to agree with Bev - it's simple and delicious. What more could you ask for!
2 onions, sliced
2 cloves garlic, minced
2 900ml containers beef broth
2 potatoes, peeled, diced
3 cups vegetables of choice (carrots, peas, squash, mushrooms. I used carrots, celery and cabbage)
Salt and pepper to taste
What to do
(This is one of the shortest set of recipe instructions I've ever seen! Hard to believe something so tasty can be made with so few ingredients and be easy to make)
Soak barley in cold water.
Cut stewing beef into bite-size pieces. In large pot, brown beef in a little vegetable oil. Add onions and garlic and cook until soft.
Add beef broth, bringing to a gentle boil before adding barley and vegetables. Cook until vegetables are done. Add salt and pepper as desired.
Bev's tip: you can add more veggies if you like it will just make a thicker soup.
Slowcooker possibility: We talked about making this in the slow cooker. Although Bev hasn't made it in the slow cooker, she thinks it could be done. Brown the meat first, for more flavour, and put the barley and potatoes at the bottom of the cooker to be sure they cook well. Cook on low for about 8 hours.
Michele's mistake: I forgot to add the potatoes when I made it but the soup was still delicious.
Enjoy (with or without potatoes!) Michele, RD