Wednesday, March 21, 2012

Beef, Bean, and Barley Soup

My grandmother gave this recipe to my mom when she first got married and now my mom passed this recipe down to me! This is a great soup and the perfect comfort food. This recipe feeds at least 8 people so we froze 2 jars of soup to have for a later time!
2 lbs. lean beef stew meat
1 large onion, chopped
1 Tbsp garlic, minced
32 ounces beef broth (50% less sodium)
8 cups warm/hot water
4 carrots, chopped
4 celery stalks, chopped
1-14 ounce can petite diced tomatoes (use juice)
1 lb. package baby lima beans
1 heaping cup of pearled barley (found in the grocery store next to the rice)
3/4 tsp black pepper
1 Tbsp + 1 tsp salt (add slowly to taste)
Garlic salt
Wash and chop your onions, carrots and celery.
Then, slice your already cubed meat in half or in thirds. The chunks that they prepackage are too big!
Add onions, garlic and beef stew meat to your 8 quart soup pot. Sprinkle with a dash of garlic salt for extra flavoring!
Saute these ingredients until meat is brown. You do not need to add any oil to the pan as these ingredients will make their own liquid once heated. This should take about 10-15 minutes.
Add the rest of your ingredients to the soup pot including beef broth, water, carrots, celery, tomatoes (with liquid), baby lima beans, barley, salt and pepper.
Bring to a boil and cover with lid.
Then simmer on low for 3-4 hours until lima beans are soft. Stir every 30 minutes or so and make sure it does not boil over. You also want to make sure the liquid is moving...very slow boil. It becomes thick on its own.
I served this soup with biscuits and it was a delicious combo!
Pin It


Post a Comment

Design by Small Bird Studios | All Rights Reserved