Beef and Barley Soup III

Shredded cabbage and red wine are added to this hearty soup in a beef broth made with pre-cooked beef, onions, celery, carrots, garlic, potatoes and barley.

• Calories: 231 Calories

Ingredients

• 1 tablespoon vegetable oil
• 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
• 1 teaspoon browning sauce
• 10 cups beef stock
• 3 sprigs fresh thyme, chopped
• 1.5 cups chopped onion
• 0.5 cup red wine
• 0.75 cup barley
• 1.5 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.