Beef and Barley Soup

One of my all time favorite soups!  I sprinkle some freshly grated Parmesan cheese on top of the soup in the bowl, I also make this with my homemade pork stock

Notes from our test kitchen; beef broth may be substituted for the consomme, if using all beef broth omit the water and use 4 cans beef broth and add in 1-2 tablespoons beef bouillon powder, for the best flavor  it is however strongly recommended to use the consomme, make certain to brown the ground beef well

Servings 3-4

Ingredients:

1  pound ground beef (can increase to 1-1/2 pounds)

2 medium onions, chopped

6 garlic cloves, minced (the more the better!)

1 teaspoon crushed red pepper flakes (optional or adjust to heat level)

1/2 teaspoon dried thyme (optional or to taste)

2/3 cup pearl barley (rinsed with cold water, a little more won’t hurt)

4 carrots (peeled and finely chopped)

2 celery ribs, diced
3 (10 1/2 ounce) cans beef consomme, undiluted
1 cup water (can use 4 cans consomme)

1 (10 1/2 ounce) can condensed tomato soup, undiluted

1 tablespoons Worcestershires sauce (optional)

1 large bay leaf

2 teaspoons salt (or to taste, I use seasoned salt)

fresh ground black pepper, to taste

Instructions:—————————————

1. In a large Dutch oven, brown the ground beef with onion, garlic, chili flakes and thyme until meat is no longer pink; drain fat then continue to cook until the meat is browned (this may take about 10-12 minutes, the meat should be browned I usually add in 2 tablespoon of oil to speed up the browning)
2. Add all remaining ingredients to pot.
3. Cover and simmer for 1-1/2 to 2 hours seasoning with more salt and pepper about halfway through cooking time.

Related posts:

Mushroom Barley Soup

Beef And Barley Stew

Vegetable Beef Soup

Beef Taco Soup

Hearty Tomato Beef Soup

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