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beef barley soup in bowl

Vintage Style Beef Barley Soup

Amber Bondar
If you're feeling nostalgic for old time soup this beef barley soup is going to hit the spot. Filled with a mixture of carrots, potato's, onion, celery, and turnip/rutabaga its flavorful and filling. The pearl barley is a nice homey touch that finishes this vintage-inspired beef soup recipe off.
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Prep Time 15 minutes
Cook Time 2 hours
Course Soup
Cuisine American, Canadian
Servings 6

Equipment

  • 1 Stock Pot
  • 1 knife
  • 1 Cutting board
  • 1 Veggie Peeler
  • 1 measuring cup
  • 1 Tbsp

Ingredients
  

  • ½ Cup Pearl Barley
  • 1 Tbsp Black Pepper
  • 1 Bay Leaf
  • 2 Boxes Beef Stock
  • 1 Quart Water
  • ½ Cup Celery diced
  • ½ Cup Onion diced
  • 2 Carrots cut up into bite sized pieces
  • 2 Potatoes cute up into bite sized pieces
  • 1 Cup Turnip cut into bite sized pieces
  • 1 Large Steak Cubed---or a package of stew beef
  • 1 Tbsp oil

Instructions
 

  • Start by preparing all of the ingredients.
  • In a stock pot add a bit of oil and brown the beef.
  • Add to the pot the water, stock, onion, barley and pepper.
  • Place bay leaf on top of the soup- place in spice bag of cheesecloth if you prefer
  • Bring to a boil and let simmer for 1hr.
  • Remove the bay leaf and set aside.
  • Add the rest of your vegetables and put bay leaf back on top.
  • Let simmer for an additional hr.
  • Test turnip for doneness. Serve.
Keyword barley, dinner, Roast Beef, soup, veggie
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