Beef Barley Soup
Today it’s cold and rainy. It’s been raining for over 24 hours straight. I just went out to snip some basil and rosemary. I had to take an umbrella, my rain boots and a jacket.
The yard was mush. I’m wondering when it will stop. It certainly doesn’t look like it any time soon. But hey. Maybe more rain means less snow this winter. That’s what I’m hoping for anyway.
Rainy days mean I want something warm and hearty in my belly. This is the hubby’s favorite soup and the moment. And boy does this man like his soup.
When wifey doesn’t have a stock of homemade soup in the freezer hubby is not happy. Then hubby has no idea what to pack for lunch. This man lives and breathes soup.
As a matter of fact just last week he told me that this soup has now knocked his favorite meal out of first place. That’s how much he likes it.
I can’t guarantee you’ll like it as much as he does. But I can guarantee it will fill you up and warm you up on cold rainy day. It will bring warmth to your kitchen. And a wonderful aroma to your home.
I hope you’ll give it a try!
Love and blessings,
Beef Barley Soup
- 2 Tbsp olive oil
- 2.5 lbs beef chuck roast cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tsp oregano
- 1 tsp basil
- 8 cups beef broth
- 1 bay leaf
- 3 carrots chopped
- 2 celery stalks chopped
- 1 cup barley
- Heat oil in a large stockpot. Add beef and brown for a few minutes. Stir in onion and garlic. Cook until onion is tender.
- Stir in oregano, basil, beef broth and bay leaf. Bring to a boil; reduce heat and simmer about 1 hour.
- Add celery, carrots and barley. Cook over medium heat for about 30 minutes.