Beef and Barley Soup

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

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.

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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.