Friday, November 29, 2013

Beef and Barley Soup

Enjoy a bowl of steaming soup on a cold winters day :)


1/3 lb ground beef
1 small onion, diced
2 small carrots, diced
1 celery stalk, diced
2 garlic cloves, minced or grated
1/2 of a 540ml tin chopped tomatoes (I use aylmer accents)
I put the rest in a freezer container and use the next time I make this soup.
1/3 cup of pearl barley, rinsed
1 bay leaf
1/2 cup corn
6-7 cups good quality beef stock
(I like a good amount of broth to vegetables. The barley will absorb a bit as it cooks. If you prefer less broth, more chunks, then add 5 cups of broth)
Salt and pepper to taste

In a large soup pot of your choice brown the beef till slightly crunchy. (Once the beef has soaked in the broth for an hour or so, it will re-hydrate and add a wonderful deep flavour to the soup)

Then add in the onions and stir for a few minutes till translucent. Add in the carrots, celery and potatoes. I grate in the garlic cloves and add the barley, bay leaf, tomatoes, salt and pepper.


These are the tomatoes I use. That's the container ready for the freezer for next time :)

Slowly pour in the beef stock. I recommend this brand if you don't have home made.

At this point I cover it and bring it to a boil. Then I turn the heat down to medium low and let it simmer about 30 minutes. After 30 minutes I move the lid off slightly so that some of the steam can escape. I also add the corn in at this time.

Sometimes this soup simmers off and on for 3 hours. Other times it's cooked in 60 minutes and served :)

This soup can be frozen and reheats well. It can be kept in the fridge in a sealed container for 3 days.