Beef and Barley Soup
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.
  • CourseMain Course, Soup
Servings Prep Time
6People 20Minutes
Cook Time
1Hour
Servings Prep Time
6People 20Minutes
Cook Time
1Hour
Ingredients
  • 1TBS Oil
  • 2 Leekswell rinsed and white and light green parts chopped
  • 1 Oniondiced
  • 2Stalks Celerydiced
  • 4 Carrotsdiced
  • 2Cloves Garlicminced
  • 4-5 Beef Boneslarge, with meat, such as beef neck bones or oxtail
  • 4Sprigs Thyme
  • 3 Bay Leaves
  • 10-12Cups Beef Brothor Chicken Broth
  • 1Cup Pearled barleycooked 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.
  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.
  4. To serve, place some cooked barley in each bowl and top with some hot soup. Make sure everyone gets a bone!