Mike's Beef Barley Soup

A hearty family beef barley soup loaded with tender beef, barley, tomatoes and vegetables in a rich, savory broth. Mike recommends sirloin for the best beef flavor, with cubed lamb as a delicious alternative.

Mike’s Beef Barley Soup

Servings: About 8
Prep Time: About 20 minutes
Cook Time: 1½–2 hours

Ingredients:

• 2 pounds beef cubes, preferably sirloin
• 2 tablespoons butter
• ½ cup barley
• 2 medium onions, sliced
• 2 tablespoons chopped fresh parsley
• 2 teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 1 bay leaf
• 6 cups beef or chicken stock, such as Swanson
• 1 (28-ounce) can tomatoes
• 1½ cups sliced celery
• 1½ cups sliced carrots
• ½ green bell pepper, diced
• ¼ teaspoon dried thyme

Instructions:

1. Melt the butter in a Dutch oven or other heavy pot over medium-high heat.
2. Add the beef cubes and brown them well on all sides.
3. Add the barley, onions, parsley, salt, pepper, bay leaf, stock, tomatoes, celery, carrots, green pepper and thyme.
4. Bring the soup to a gentle simmer.
5. Cover and simmer for 1½–2 hours, or until the beef and barley are tender.
6. Remove and discard the bay leaf. Taste and adjust the seasoning before serving.

Tip: Mike recommends using sirloin for the best flavor. For a variation, substitute cubed lamb for the beef and prepare the soup the same way.

Source: Mike’s Recipe