Sunday, May 5, 2013

Homemade Beef and Barley Soup

After making "Homemade Beef Stock" I ended up with some leftover beef that was perfect for soup. It's a good thing my cravings go with what I have in the pantry: pearl barley, carrots, celery, onions, diced tomatoes, and homemade beef stock.  Soup's on! One thing I've discovered recently in my foodie journey is a conversation about the benefits of soaking grains. You can find out about the benefits of soaking grains at "Nourished Kitchen" and "The Nourishing Home" blogs. The bottom line is that by soaking grains you can make nutrients more available for your body to absorb. I was thrilled when our recent house guest said this was the best beef and barley soup they ever had. I attribute that to the "Homemade Beef Stock."




Print Friendly and PDF

Homemade Beef and Barley Soup
1 1/2 cups of pearl barley soaked in water with the juice of 1 lemon overnight
1 lb of leftover pot roast or meat from soup bones
1 onion, diced
2 celery stalks, diced
2 carrots, diced
1 (24 oz) jar of diced tomatoes
8 cups of homemade beef stock
2 bay leaves
salt
pepper
(extra beef broth to thin out soup as needed)

1. Soak pearl barley overnight in 1 quart of water with the juice of one lemon.



2. Dice the celery, carrots, and onion.  The goal is equal amounts of each. I didn't have any yellow onions but I did have a red onion.  I was too lazy to drive to the store so I used the red onion, and it worked out just fine.



3. Heat olive oil over medium heat in a large pot and add the celery, carrots, and onions. Sauté for 5 to 7 minutes until the vegetables are softened.



4. Add diced tomatoes to the celery, carrot, and onion mixture. Sprinkle these vegetables with salt and pepper.


5. Add 8 cups of homemade beef stock, or a combination of homemade beef stock and store boxed beef broth.


6. Drain the pearl barley and add to the soup mixture.



7. Add the leftover beef and two bay leaves and simmer uncovered on medium low heat for 45 minutes.





8. After 45 minutes the barley will plump and the flavors will meld. Add more salt and pepper if needed at this time.



9. Ladle up the soup in bowls and enjoy! As you reheat leftovers you may need some beef broth on hand to thin out the soup depending on how thick you want the soup. Note: this would make a great South Beach Phase 2 meal.


4 comments:

  1. Ooooo......Sounds yummy!

    ReplyDelete
  2. My daughter made this it is soooooo good a must try

    ReplyDelete
  3. Hi Michelle! This was awesome! I didn't have homemade stock, but everyone in the family loved it. Thanks!

    ReplyDelete
  4. Bonnie,

    Thanks for letting me know! I'm so glad the whole family like it.

    Be well,
    Michele

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...