Barley Beef Soup

I love hearty veggie filled soups in the colder months. I swear, I make a batch of soup every week, whether its a veggie puree or a chunky soup. What can I say, I love soup!

I especially love this barley beef soup. It's filled with so many good things in it, from tons of veggies to deliciously filling barley. In most barley beef soups I've had, the barley gets cooked to mush, which isn't very tasty. By using regular pearl barley and cooking it longer, you get nice perfect pearls of barley that aren't mushy. 

This soup also has a more tomato-y taste to it rather than a heavy beefy taste, which I like a lot. If you aren't a fan of bouillon, feel free to add in 4 cups of beef stock instead of the water. I like it better with the stock, but sometimes the bouillon is what you have on hand. This soup also freezes well, and it makes quite a bit, so be ready with containers to freeze this tasty soup!

Barley Beef Soup

Serves 6

recipe from Better Homes and Gardens

3/4 lb. stew meat

1 tbsp olive oil

4 c. water

1 medium yellow onion, chopped

2 stalks celery, chopped

2 carrots, peeled and diced

1 tbsp beef bouillon

1 tsp dried oregano

2 cloves garlic, minced

1 bay leaf

1 c. frozen mixed vegetables

1 14.5 oz can diced tomatoes, undrained

3 medium Yukon Gold potatoes, cubed

1 c. pearl barley (not quick cooking)

In a large Dutch oven, brown stew meat in olive oil over medium high heat. Remove from pan, then add onion, carrots and celery. Cook for 5 minutes or until onions begins to brown. Add water, beef bouillon, oregano, garlic, bay leaf and barley. Bring to a boil then reduce heat. Simmer covered for 1 hour. 

Stir in all remaining ingredients. Bring back to a boil, then reduce to a simmer for 15 minutes. Remove bay leaf and serve with rolls.