Beef Barley Soup with Tomatoes. A wholesome comfort food soup with a deep, rich beef broth and a little sweetness from canned tomatoes. A great winter warm up soup.
Spouse is known for her tasty soups and this beef barley soup could not be easier or more tasty. This is a great example of how very simple ingredients, well prepared, can be transformed into something special. It looks to be a cold rainy weekend in these parts, so a big pot of steaming soup is likely to be appreciated by all within sniffing distance of this hearty dish. You can also use leftover diced roast beef or leftover grilled steak, just add it half way through the cooking time instead of at the beginning.
We love to serve soups with these savoury, utterly delicious, Cheese and Herb Scones.
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- 2 pounds beef roast cut in small cubes (also see Notes)
- 3 tbsp olive oil
- 3 cloves minced garlic
- 1 large red onion , diced small
- Salt and pepper to season
- 8 cups good beef stock (low sodium if you are using store-bought stock)
- 32 ounce can diced tomatoes
- 4 large carrots , diced small
- 4 large celery stalks , diced small
- 1 small turnip , diced small (optional)
- 2 tbsp dried thyme or oregano
- ½ cup barley
In a 3 to 4 quart dutch oven, season the diced beef with salt and pepper. Brown the beef over medium high heat in the olive oil. Add the garlic and onions.
Cook for an additional few minutes until the onions are softened. Add 1 cup of the beef stock, cover and roast at 350 degrees for about an hour to braise the beef.
Remove from oven and add all of the remaining ingredients.
Simmer over low heat until the vegetables are tender and the barley is fully cooked, about 30 minutes.
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