Hearty Beef & Barley Soup
Ingredients
- 2 tbsp olive oil
- 1.5 lbs stewing beef
- to taste salt & pepper
- 8 cups beef broth
- 3 large carrots
- 2 celery stalks
- 2 parsnips
- 2-3 medium potatoes
- 1 yellow onion
- 1 cup corn
- 1/2 cup pearl barley
- 4 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp bay leaf
- 1 tbsp cornstarch optional, for thickening
- 1/4 cup cold water optional, for thickening
Instructions
- In a large pot or Dutch oven, brown the beef in olive oil. Season with salt and pepper.
- Add beef broth, carrots, celery, parsnips, potatoes, onion, barley, tomato paste, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the beef and vegetables are tender.
- If desired, thicken the soup by mixing cornstarch with cold water and stirring into the soup during the last 10 minutes of cooking.
- Remove bay leaf before serving.
