Ingredients for Beef Barley Soup 1965
- 1.5 lbs chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons canola oil
- 1 large onion, chopped
- 8 cups beef stock
- 1 (28 ounce) can crushed tomatoes
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 cup quick-cooking barley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 1/2 cups pearl/pot barley
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How to Make Beef Barley Soup 1965
- Heat 2 tablespoons of olive oil in a large stockpot over medium heat.
- Add 1.5 lbs beef stew cubes and brown on all sides for 6 minutes.
- Add 1 large onion, chopped, and cook until softened, about 12 minutes.
- Pour in 8 cups beef broth, 1 (28 ounce) can crushed tomatoes, and bring to a simmer. Cover and reduce heat to low.
- Simmer for 90 minutes.
- Add 2 carrots, chopped, 1 green bell pepper, chopped, 2 celery stalks, chopped, and 1 cup quick-cooking barley (or 1 1/2 cups pearl/pot barley).
- Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, and 1 teaspoon salt.
- Continue to simmer for another 30 minutes, or until the vegetables are tender and the barley is cooked through.
- In the last 8 minutes of cooking, stir in 1 tablespoon fresh thyme leaves and 1 tablespoon fresh parsley, chopped. Serve hot with warm crusty bread.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
14g
Fat
48g
Carbs
6g
