Beef and Barley Soup III
- Prep Time -
- Cook Time -
- Serves 12
Submitted by BarbCA
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1. Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 10 cups beef stock
- 3/4 cup barley
- 3 sprigs fresh thyme, chopped
- 1/2 cup red wine
- 2 cups cubed potatoes
- 2 cups diced cooked beef
- 1 teaspoon browning sauce (optional)
- 1 1/2 cups chopped cabbage
- salt and pepper to taste
Nutrition Info
Per Serving
- Calories: 230 kcal
- Carbohydrates: 20 g
- Dietary Fiber: 4 g
- Fat: 9 g
- Protein: 14 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a large pot over medium heat, combine the oil, onions, celery and carrots. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Yield: 12 servings
3. Still Hungry?
Shredded cabbage and red wine are added to this hearty soup in a beef broth made with pre-cooked beef, onions, celery, carrots, garlic, potatoes and barley.
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