Thursday, January 6, 2011

Vegetable Beef Barley Soup

I love vegetable soup! If only my children would love it as much as me..... someday!
The great thing about vegtable soup is it is very versatile. If you prefer potatoes to the barley, go for it! If you prefer different vegetables, go for it! Generally, this is a soup that always tastes better the second day.

1 pound cubed beef
1 medium onion diced
2 tbsp vegetable oil
1 small zucchini
1 small yellow squash
3/4 cup diced carrots
3/4 cup diced celery
4 garlic cloves
1 quart chicken/beef/vegetable stock
1 quart water
1/2 cup red wine
1/2 cup tomato paste
salt/pepper to taste
3/4 cup barley
3 1/2 cups chicken/beef/vegetable stock

In a small saucepan combine the barley and 3 1/2 cups of stock, season with salt. Bring to a boil. Simmer till barley is tender.

In a large stock pot, add vegetable oil, heat, add beef and onions. cook for 5 minutes. Add red wine. Simmer and let the liquid reduce by half. Add remaining vegtables, tomato paste and salt and pepper. Cook for 5 minutes on medium heat. Stir frequently. Add remaining stock and 1 quart of water. When Barley is tender add to the soup (add cooking liquid as well). Continue to cook the soup until it reduces by 1/4 - 1/3.
If you prefer the broth to be thicker you can add cornstarch to thicken.


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