It’s the kind of soup you want on a cold winter day. In addition to being packed with delicious flavors, it also has the added benefit of making you feel full. Also, it’s great for kids.
I can’t say enough good things about this soup. The food is delicious, and it’s also good for you. It’s a family favorite around here, and the kids and I both enjoy barley soup. Because it freezes well, I like to make a lot of it. Having some soup stashed away in the freezer is a great idea in case someone gets sick.
The slow cooker or crock pot can be used as well. Brown the beef and then add it and the rest of the ingredients to the slow cooker. Put carrots in a slow cooker and cook on low for 4–6 hours.
This is the kind of soup that will help you feel better no matter what ails you! The beef, veggies, and barley give it a robust flavor, and it also contains barley. When combined, all of the tastes provide an outstanding soup that is very simple to prepare and requires little time.
When I initially looked at the list of ingredients, I got a little bit of a queasy feeling. But then I saw the step where you just toss the other stuff into the pot, and that put my mind at ease. Even my little boy jumped in to help by dumping the remaining ingredients into the bowl. Have some laughs as a family!
This may be frozen successfully, and the broth is delicious when used to soak crusty baguettes or rolls. At me, this is a soup for any time of the year. During the winter months, it is hearty and warming, while during the summer months, it is broth-based and laden with a variety of delicious vegetables.
It is a comfort soup any time of the year. Check out the Notes for information on how to use a slow cooker if that’s more your style.
INGREDIENTS :
Suggested Preparation Time: 1 minute 1 tablespoon olive oil
Chopped Onion, One (1)
A single minced garlic clove
2 sliced carrots
Slicing 1 celery stalk
2 cups of diced, cooked flank or chuck steak, one inch in size
We’ll need 6 cups of low-sodium beef broth to
Miniature diced tomatoes, 14-15 ounces; one can, undrained
Pepper, green, chopped, 1/2 cup
1/3 cup of pearl barley
Two Tablespoons of Worcestershire Sauce
Thyme, dry, 1/4 teaspoon
A beef gravy mix in a packet
Bay Leaf, One
Red wine equaling 2 tsp (optional, but really makes the broth exceptional)
Two tablespoons of chopped parsley, fresh or dried
to taste with salt and pepper
DIRECTIONS :
First, brown the meat in a nonstick pan, stirring often.
After taking the steak out of the skillet, put it in the slow cooker. Put in the vegetables, beef foundation, water, garlic, and bay leaf.
Once the beef and veggies have cooked down, turn the heat down to low and add the pearl barley. Add the salt and pepper and mix well.
Put the bay leaf in the trash.