This is one of those versatile kitchen sink types of soups. I concocted this based on what I had in my refrigerator and freezer at the time. Let your imagination be your guide. I like to sweat my vegetables and the barley in a little butter or oil to slightly caramelize the veggies and coat the grain. It really makes a difference. This is a good candidate for a slow cooker.
View this larger image of Tomato Beef Barley Soup
Makes 6 servings of Tomato Beef Barley Soup
View this larger image of Tomato Beef Barley Soup
Makes 6 servings of Tomato Beef Barley Soup
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 2 tablespoons butter or canola oil
- 1 large onion, peeled and chopped
- 1 medium turnip, peeled and chopped
- 1 small parsnip, peeled and chopped
- 2 carrots, peeled and sliced 1/2" thick
- 2 ribs celery, sliced 1/2" thick
- 1 finely chopped garlic clove
- 1/2 cup barley, rinsed and drained
- 3 medium potatoes, peeled and cut into 8ths
- 3 large tomatoes, peeled and chopped, or 1 (28-ounce) can diced tomatoes
- 1 tablespoon beef base
- 4 cups water or more as needed
- 1 stock sachet (see below)
- 8-12 ounces leftover roast beef, steak or prime rib, cut into 1/2" pieces
- Salt and pepper to taste
Preparation:
- In a large saucepan or Dutch oven over medium heat, saute onion, turnip, parsnip, carrots and celery until slightly caramelized. Add garlic, barley and potatoes and saute 2 minutes with rest of vegetables.
- Add tomatoes, beef base, water and sachet. Bring to a boil, turn heat to low and simmer uncovered 1 hour or until barley is done, stirring occasionally.
- Remove sachet, add beef and heat until warm throughout. Adjust seasonings. Serve in a heated bowl with a parsley garnish, if desired, accompanied by a green salad and crusty bread.
