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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef and Barley Soup Recipe

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This recipe for Beef and Barley Soup is from Let's Cook! The Rathbone Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds lean ground beef (or stew meat)
2 tablespoons vegetable or olive oil
2 cups diced carrots
2 cups diced onion
2 cups diced celery
2 cloves garlic, minced
3 cups cooked barley
8 cups beef or vegetable broth
2 (14 to16-ounce) cans Italian-style stewed tomatoes
1/2 cups dry red wine
1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup minced fresh parsley
Balsamic vinegar (optional)
Directions:
Directions:
1) In a large pot or Dutch oven, cook ground beef on medium-high heat until browned, breaking up with a spatula or fork as it cooks. Remove beef from pan and set aside. *Meat can be cooked in anny type of pan if Dutch oven is not available.
2) Add oil to pan; add carrots, onion, celery and garlic; cook until vegetables are tender, about 5 minutes, stirring occasionally.
3) Return beef and all remaining ingredients, except parsley and optional vinegar. Bring to boil on high heat; reduce heat to a simmer, cover. Simmer 20 minutes.
4) Stir in parsley and taste. Adjust seasoning, adding more salt or pepper if needed, or a splash of balsamic vinegar for extra flavor.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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