Our Favorite Things: Soup's On!
Sep 19, 2014 10:23PM ● Published by Laura Ustanovska
Photo by Heart & Soul Photography
Beef Barley and Vegetable Soup
What could be better than an earthy bowl of beef, barley and fresh vegetable soup? Roast the veggies separately in the oven while the soup simmers on the stove. Then add them during the last minutes of cooking so they keep their bright colors.
Preparation is about 25 minutes, cooking time 1 hour, serves 8, and freezes well.
¼ C flour
1 t salt
½ t pepper
1 # beef stew meat
1 large portabella mushroom, stem removed and chopped
1 medium onion, chopped
1 fennel bulb, chopped
1 garlic clove, minced
8 C beef stock
2 C water
2 C butternut squash, peeled and cubed
1 large potato, cubed
2 large carrots, cut into ½ inch slices
2/3 C quick-cooking barley
2 t fresh minced thyme or ½ t dried
Dash of ground nutmeg
¼ C fresh minced parsley
In small bowl, mix flour, salt and pepper; sprinkle over beef and toss to coat.
In Dutch oven, heat 2 T oil over medium heat; add beef, brown evenly and remove from pan.
In same pan, heat 1 T oil over medium heat. Add mushroom, onion and fennel. Cook and stir 4-5 minutes until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan.
Return beef to pan, bring to a boil and then reduce heat. Cover and simmer 40-60 minutes or until meat is tender.
Meanwhile place squash, potato and carrots on greased 10x15 baking pan. Drizzle with remaining oil and toss to coat. Bake at 425 degrees for 20-25 minutes or until veggies are almost tender, stirring twice.
Add barley, thyme, nutmeg and roasted veggies to soup. Return to boil; reduce heat, cover and simmer 10-12 minutes or until barley is tender.
Sprinkle with parsley and enjoy a complete meal!
A fresh slice of bread and wine would top off a great fall meal! We hope you will enjoy!