Comforting Beef and Barley Soup
Ingredients
- 1/4 cup (1/2 stick) butter
- 2 cups chopped onions
- 1 cup chopped peeled turnip
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup chopped peeled yams (red-skinned sweet potatoes)
- 1 cup chopped peeled potatoes
- 1 cup chopped celery
- 5 cups beef stock or canned beef broth
- 5 cups homemade chicken stock or low-salt chicken broth
- 1 cup pearl barley
- 1 1/2 tbsp. chopped fresh thyme
- 1 1/2 tbsp. chopped fresh oregano
- 1 1/2 pounds stewing beef cut into 1/2-inch pieces
- 1/4 cup chopped fresh parsley
Instructions
- Melt butter in heavy large pot over medium heat.
- Add vegetables; sauté 10 minutes. (you can add your beef bone at this stage, if you like)
- Add both stocks; bring to boil. Reduce heat and simmer 20 minutes, skimming fat if you have added the bone. At this point I will simmer for a few hours.
- Add barley, thyme and oregano.
- Simmer until barley is tender, stirring occasionally, about 35 minutes. This can be made 1 day ahead.
- Add beef to soup; simmer until just cooked, about 10 minutes.
- Mix in parsley. Season with salt and pepper.