Beef and Barley Soup III

This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.

• Calories: 231 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 ½ cups chopped onion
• salt and pepper to taste
• 1 cup chopped celery
• 1 bay leaf
• 2 cloves garlic, minced
• 2 cups diced cooked beef
• 1 cup chopped carrots
• 2 cups cubed potatoes
• ½ cup red wine
• ¾ cup barley
• 10 cups beef stock
• 3 sprigs fresh thyme, chopped
• 1 teaspoon browning sauce (Optional)
• 1 ½ cups chopped cabbage

Recipe Instructions

Step 1

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.

Step 2

Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.