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.
Add tomatoes and barley, and simmer for 1 additional hour, or until barley is tender. Add additional water as needed while soup is simmering. Yields 4 to 6 servings.