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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 large onion finely chopped
3 garlic cloves minced
3 large carrots diced
2 large celery stalks diced
1 lb ground beef extra lean
1/2 tsp dried thyme
9 cups beef broth low sodium
1 cup hulled or whole wheat barley
3 bay leaves
1 tsp salt
Ground black pepper to taste
1/2 cup parsley finely chopped
Directions:
Directions:
Preheat large Dutch oven or pot on medium heat and swirl oil to coat.
Add onion and garlic, sauté for 3 minutes, stirring often.
Add carrots, celery, ground beef and thyme. Sauté for 5 minutes, stirring and breaking meat into small pieces.
Add beef broth, barley, bay leaves, salt and pepper. Stir, cover and bring to a boil. Reduce heat to low and simmer for 40 minutes.
Turn off heat, stir, add parsley and adjust any seasonings to taste, if you wish.
Serve hot with a slice of toasted bread.
Personal Notes:
Personal Notes:
If you would like to make this soup in Instant Pot: Sauté ground beef first, then cook with all other ingredients (but use only 6 cups broth) on high pressure for 10 minutes. Wait 20-30 minutes to avoid splatters and then release remaining pressure, if any.

 

 

 

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