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Beef and Barley Soup

by Julie Lieber / Sunday, 04 February 2018 / Published in Beef for dinner, Soup for Dinner
Beef and Barley Soup
Votes: 0
Rating: 0
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Print Recipe
Prep Time Minutes 20
Cook Time 1 Hour
Passive Time
Servings People
Prep Time Minutes 20 Cook Time 1 Hour Passive Time Servings People
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My kids love any soup with Barley and this one is a real hit in our house. The leeks, onions, carrots and celery contribute their veggie goodness, while the thyme and bay leaves add a great depth of flavor. I like to use beef bones with a good amount of meat on them, so that everyone gets to enjoy some real meat. This soup has all of the elements of a full meal: Beef, starch and veggies – so break out the big bowls and serve this soup up for dinner.
Ingredients
  • 1 TBS Oil
  • 2 Leeks well rinsed and white and light green parts chopped
  • 1 Onion diced
  • 2 Stalks Celery diced
  • 4 Carrots diced
  • 2 Cloves Garlic minced
  • 4-5 Beef Bones large, with meat, such as beef neck bones or oxtail
  • 4 Sprigs Thyme
  • 3 Bay Leaves
  • 10-12 Cups Beef Broth or Chicken Broth
  • 1 Cup Pearled barley cooked according to package instructions
Ingredients
  • 1 TBS Oil
  • 2 Leeks well rinsed and white and light green parts chopped
  • 1 Onion diced
  • 2 Stalks Celery diced
  • 4 Carrots diced
  • 2 Cloves Garlic minced
  • 4-5 Beef Bones large, with meat, such as beef neck bones or oxtail
  • 4 Sprigs Thyme
  • 3 Bay Leaves
  • 10-12 Cups Beef Broth or Chicken Broth
  • 1 Cup Pearled barley cooked according to package instructions
Instructions
  1. Heat olive oil in a large dutch oven over medium high heat.
  2. Add the leeks, onions, celery and carrots and garlic and sautee for 10 minutes until they start to brown. Add salt and pepper to taste.
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  3. Add beef bones, thyme, bay leaves and broth and bring to a boil. Lower to a simmer and cook for an hour. Add additional salt and pepper as needed.
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  4. To serve, place some cooked barley in each bowl and top with some hot soup. Make sure everyone gets a bone!
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