A & S Test Kitchen: Beef Barley Soup

Nothing warms us up like a hardy soup in the fall. Beef Barley Soup is a family favorite. Here is my recipe. 

Beef Barley Soup

1- lbs sirloin tip steak

1 4.6 jar of sliced mushrooms

1/3 yellow onion, diced

2 glove garlic

1 1/2 celery stalk, diced

1 cup diced canned tomatoes

1 cup of water

1 cup frozen peas

1 cup frozen carrots

1/2 cup barley, pearled, raw

6 oz. of merlot wine

2 tbsp. thyme

Salt and pepper to taste

Parmesan cheese for garnish

Put sirloin steak, diced canned tomatoes and water in dutch oven on low. In a skillet saute put in enough olive oil to caramelize the onion then add garlic and mushrooms. Add in salt and pepper to taste and 2 tbsp. thyme. Add to dutch over and continue to cook for 40 minutes. 

Then add merlot and barley for another 40 minutes. After this time add peas and carrots until warmed through. Serve with parmesan cheese sprinkled on top. Can be served with a nice crusty bread like Ciabatta. 


Barley Soup - Nutrition

Category: A & S Test Kitchen
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