Made my first beef barley soup tonight!!! So yummy!! Will definitely make again!! Even my soup hating husband ate a bowl.
Edited to add recipe – two actually, what I was following and what I actually did.
From the recipe:
1T olive oil – 1 onion chopped – 1 garlic clove – 2 carrots sliced – 1 rib celery – 2 cups cooked beef – 6 cups reduced sodium beef broth – 1 can petite diced tomatoes undrained – ½ green pepper diced – 2/3 cup barley – 1T Worcestershire sauce – 1/4 dried thyme – 1 package beef gravy mix – 1 bay leaf – 2 T red wine (optional) – 2 T fresh parsley or 2t dried parsley – salt and pepper to taste.
Cook onions and garlic in oil over medium heat until softened.
Add remaining ingredients and bring to a boil. Reduce heat and simmer 50 minutes. Remove bay leaf and serve.
What I actually did…..
1-2T olive oil – ¾ yellow onion diced small – 3 garlic cloves squished in a press – 2 carrots sliced – 2 ribs celery sliced – 1 London Broil (cheapest beef at the store) chopped very small– 1 carton Members Mark Chicken Broth (it’s what I had) – 1T Better than bouillon beef (needed it) – 1 can Italian petite diced tomatoes undrained – about ½ cup of Herdez mild red salsa (Herdez is so good I put a little in most of my soups!) – ¾ green pepper diced – 1T Worcestershire sauce – several shakes of dried thyme – 1 package brown gravy mix – no bay leaf – no wine – no parsley – salt, pepper, Tony Chachere’s original creole seasoning (all things need Tony’s all the time) and about ¼ of a package of McCormick savory pot roast seasoning.
I cooked the pearl barley separately according to the package directions. Took about 45 minutes – worth it though.
In a pressure cooker I sauteed the onion and garlic in the oil. Then I added the carrots, celery and green pepper. Salt and pepper. Took that out and set it aside.
Put in the London Broil and browned it. Covered it with water, about 1 or 1.5 cups of water. Salt, pepper and Tony’s. Covered and pressure cooked for 30 minutes. Made it very tender. Opened it and added the veggies, Herdez, Italian tomatoes, Worcestershire sauce, chicken broth, stirred it, closed it and pressure cooked for another 10 minutes. Stirred in the gravy mix, thyme and anything else that was left but it needed something. Maybe because I didn’t add the bay leaf or wine or parsley – so I added a little bit of the pot roast seasoning and it was perfect. Mixed it all up then added the barley. I let it simmer for a while because the barley adds a creaminess.
It was so tasty.
I have tried to add this recipe three times to the post and it kicked me out… so I finally typed it in Word and pasted it here. Sorry it took so long to get added!!! AND thanks for being interested.