Beef Barley Soup
Leftover prime rib roast, vegetables and pearled barley are used to make this hearty, comforting Beef Barley Soup.
Ingredients
- 1 pound beef roast
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons canola oil
- 1 cup button mushrooms, chopped
- 15 ounces beef broth
- 22 ounces crushed tomatoes
- 2/3 cup pearled barley
- 1 1/2 cups cabbage, chopped
- 1 cup peas, frozen
- 1 teaspoon oregano
- salt and pepper to taste
Instructions
- Using a large soup pot or a Dutch oven over medium heat, cook the onion, celery and carrots in canola oil for about 6 minutes or until tender.
- Add the mushrooms and cook for another 5 minutes. Stir in the beef broth, tomatoes and water. Cut the bones apart, if using prime rib roast, and cut away any excess beef. Discard any extra fat. Add the bones and beef to the soup.
- Cover the soup pot with a lid and simmer for one hour. The meat will get tender and begin to fall off the bones. After an hour, remove the bones from the pot, allow them to cool.
- Add the barley, cabbage, frozen peas, salt, pepper and oregano to the soup. Remove the last of the meat from the cooled bones and return it to the soup pot. Stir and simmer for another 30 minutes.
- This recipe makes 6 servings. Ladle the soup into bowls and serve it with chunks of crusty bread.
Equipment
- 1 Dutch oven, or large soup pot
Nutrition
Calories: 340kcalCarbohydrates: 34gProtein: 22gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 52mgSodium: 495mgPotassium: 926mgFiber: 9gSugar: 9gVitamin A: 3903IUVitamin C: 29mgCalcium: 94mgIron: 4mg