Hearty Beef and Barley Soup With Vegetables
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 3 tablespoons oil
- 2 lbs beef sirloin, cut into 1-inch cubes
- 3 -4 tablespoons butter
- 1 large onion, chopped
- 2 tablespoons chopped fresh garlic
- 2 -3 celery ribs, coarsley chopped
- 1 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons dried thyme
- 1 large bay leaf
- 1 tablespoon tomato paste (heaping tablespoon)
- 1 small turnip, peeled and chopped
- 2 cups cauliflower florets
- 3 potatoes, peeled and chopped into small cubes
- 5 cups beef broth
- 2 (10 ounce) canned consomme, undiluted
- 3 cups chicken broth
- 1 cup pearl barley (rinsed under cold water)
directions
- Heat the oil in a large pot or Dutch oven until hot.
- Brown the beef on all sides; remove to a bowl.
- To the same pot melt the butter, then add in onions, garlic, celery, dried thyme, bay leaf and red pepper flakes (if using) saute for 5 minutes.
- Add in the tomato paste and stir with a wooden spoon for 1 minute.
- Add in the beef broth, 2 cans undiluted consomme soup, chicken stock, turnips, cauliflower, potatoes, barley and the browned beef; bring to a boil and simmer for about 40, stirring occasionally or until barley and veggies are tender.
- Ladle into bowls and sprinkle with grated Parmesan cheese if desired.
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