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Beef and Barley Soup III
Beef and Barley Soup III
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Total Time:
Hearty beef soup with cabbage, red wine, and vegetables in a rich broth with barley and pre-cooked beef.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1.5 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 10 cups beef stock
  • 0.75 cup barley
  • 1 bay leaf
  • 3 sprigs fresh thyme, chopped
  • 0.5 cup red wine
  • 2 cups cubed potatoes
  • 2 cups diced cooked beef
  • 1 teaspoon browning sauce
  • 1.5 cups chopped cabbage
  • salt and pepper to taste
Instructions:
  • Heat oil in a large pot over medium heat, then cook onions, celery, carrots, and garlic until tender, about 5 minutes. Stir in beef stock, barley, bay leaf, and thyme. Simmer until barley is tender but still firm. Finally, add wine, potatoes, and beef.
  • For a richer color, stir in the browning and seasoning sauce. Simmer for 15 minutes, then add the cabbage. Continue simmering until vegetables are tender. Season with salt and pepper to your liking.

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