Beef and Barley Soup

Add a salad and some crusty, fresh-baked bread to the side of this beef and barley soup, and you have the perfect meal on a cool autumn evening.

| November/December 2011

  • beef-barley
    Serve Beef and Barley Soup tonight, and savor the wonderful blend of flavors and textures.
    Lori Dunn

  • beef-barley

Beef and barley soup is a hearty meal that also happens to be healthy. Packed with unique textures and flavors, this soup is great for using leftover steak. It's simple, warming and just plain delicious.

Best Soup Recipes for Chilly Weather   

Beef and Barley Soup

I like to make this soup when we have leftover steak.

1 pound steak, cubed
½ teaspoon thyme
½ teaspoon black pepper
2 cloves garlic
2 bay leaves
1 pound carrots, sliced
1 can (16 ounces) crushed tomatoes
1 to 1 ½ cups barley

Place steak in stockpot and cover with water. Simmer until meat is tender. Do not drain; liquid will serve as beef stock.

Add thyme, black pepper, garlic, bay leaves and carrots. Simmer for 1 hour, or until carrots are tender.

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