Zutaten für 2Bleu's Beef Barley Soup Or Chicken Barley Soup
- 2 tablespoons olive oil
- 1 lb beef stew meat
- 2 cloves minced garlic
- 8 cups beef broth
- Beef Bouillon Cubes
- Tomato Sauce
- Diced Tomatoes
- 1 cup pearl barley
- Dried Parsley
- Basil
- Crushed Red Pepper Flakes
- Bay Leaf
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- Fresh Mushrooms
- 1/2 teaspoon salt, 1/4 teaspoon black pepper (plus more to taste)
- 1 teaspoon dried thyme
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Zubereitung von 2Bleu's Beef Barley Soup Or Chicken Barley Soup
- Rinse 1 cup of barley thoroughly under cold running water to remove any debris.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 lb beef stew meat (or 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces) and 2 cloves minced garlic.
- Cook the meat until browned, about 5-7 minutes per side. If using beef, drain off any excess fat.
- Stir in 1 medium chopped onion, 2 carrots (chopped), 2 celery stalks (chopped), and 8 cups beef broth (or chicken broth).
- Add 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until the barley and carrots are tender. Stir occasionally.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot and enjoy! (Note: Pearl barley cooks in about 1 hour, hulled barley may require 1.5 hours or more.)
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
21g
Fat
19g
Carbs
9g
