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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef and Barley Soup Recipe

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This recipe for Beef and Barley Soup is from The Abraham/VerColen Family and 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:  
1 T. olive oil
1 onion; chopped
1 garlic clove; minced
2 carrots; sliced
1 stalk of celery; sliced
2 cups cooked beef
6 c. reduced sodium beef broth
1 14-15 oz. can petite diced tomatoes; undrained
⅔ c. barley
1 T. Worcestershire sauce
¼ t. dried thyme
1 package beef gravy mix
1 bay leaf
2 T. red wine
2 T. fresh or 2 t. dried parsley
salt and pepper to taste
2 medium pototoes; diced (optional)
Directions:
Directions:
1. Cook onions and garlic in oil over medium heat until softened.
2. Add remaining ingredients and bring to boil. Reduce heat and simmer; covered for about 40-50 minutes or until barley is cooked.
3. Remove bay leaf and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Barley soup is such a comfort food to me!

 

 

 

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