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Beef and Barley Soup

January 7, 2022 • 0 comments

Beef and Barley Soup
A rich, comforting soup recipe that will warm you from head to toe. Use leftover pot roast and grab some ready-made bone broth from the Spring House Farm store and you are well on your way to a great, nutrient dense meal in no time!
  • Prep Time:
  • Cook Time:
  • Servings: 8

Ingredients

  • (1 teaspoon) Olive oil
  • (1 medium) Onion, chopped
  • (4) Garlic Cloves, minced
  • (3) Carrots, diced
  • (1/2 teaspoon) Thyme, dried
  • (2) Bay Leaves
  • (2 cups) Kale, chopped
  • (14.5 ounce) Canned diced tomatoes
  • (1 teaspoon) Worcestershire Sauce
  • (1 teaspoon) Balsamic Vinegar
  • (2 cups) Cooked beef Roast, chopped
  • (1/3 cup) Barley, uncooked
  • (to taste) Salt and Pepper
  • (3 1/2 cups) Beef Broth

Directions






In a Dutch oven on medium heat, add olive oil, onion, carrots and garlic. Cook until onions are translucent, and veggies are soft.  Add all other ingredients to pan.  Bring to a simmer and cover.  Allow to simmer for 20 minutes stirring occasionally.

***Optional Parmesan Cheese rind *** this thickens and seasons the soup. Just place it in with the rest of your ingredients before you simmer your soup.

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