Beef Barley Soup

This is Amma’s Recipe 🙂  

***You can also cook this in the crockpot, just add all the ingredients together except for the barley and cook on high for 4 hours.  Add the barley and continue cooking for another hour to hour and a half.

Ingredients:

  • 8 oz of Barley
  • 3-4 LB Chuck or Lean Round Rump Roast (cut into small cubes)
  • 2  48oz Containers of Beef Broth
  • 1  Sweet Vidalia Onion Diced (if you can’t find them use any variety of sweet onion)
  • 1  Envelope of Lipton Beefy Onion Soup Mix
  • 1  Bag of Baby Carrots Diced
  • 1 12 oz bag of frozen baby corn
  • 1 12 oz bag of frozen extra fine green beans
  • 2  14 oz Cans Diced Tomatoes
  • 2 TBSP crushed garlic
  • Salt & Pepper to Taste

Directions:

  1. Cut any large amounts of fat off the beef and discard, then cut the beef into small cubes
  2. Put broth, dry onion soup mix, onion, corn, extra fine green beans and carrots in a large pot and cook over medium heat
  3. Add the tomatoes and crushed garlic, mix all the ingredients until well blended
  4. Add the beef cubes uncooked into the soup, cover and cook on medium heat for about 2 hours, stirring occasionally.
  5. Add the barley, you can adjust the amount you add according to your taste, I use about 2 cups for this large a batch.
  6. Cook over medium heat for about another hour or until the barley is completely cooked, stirring occasionally.
  7. Add salt and pepper to your taste, I personally add about 3 TBSP of garlic and 2-3 TBSP of ground black pepper to the soup while it’s cooking.

 

Serve with fresh italian bread or in a bread bowl 🙂