ITALIAN BEEF BARLEY SOUP
Most Americans consume barley only in beer. Barley is actually a wonderful whole grain filled with health benefits that cooks up like a tiny little pasta. It has virtually no taste on its own, so it’s perfect to sneak into a wonderful hearty soup like this.
You can make this exact recipe in full 100% vegetarian style by using no beef and either water of vegetable broth as the base. I would recommend meeting in the middle (if you can) and use beef broth but eliminate the beef. As made below, there is almost no fat because we are using super-lean round steak for the beef.
Serves 6 hungry people.
6 cups beef broth
1 ½ pounds round steak, cubed into bite sized pieces
1 medium carrot, diced
½ white onion, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
½ pound (8 ounces) sliced mushrooms
5 plum/roma tomatoes, chopped
4 tablespoons tomato paste
½ teaspoon fresh thyme, chopped
½ Tablespoon fresh basil chopped
¼ tablespoon fresh oregano chopped
½ tablespoon fresh rosemary, chopped
½ cup red wine
2/3 cup barley
2 tablespoons olive oil
Salt and pepper
1. Place the olive oil in a large pot and heat to high. Add the round steak, season with salt and pepper and brown, stirring often for 5 minutes
2. Add carrot, onion, garlic and celery, lower heat to medium and cook, stirring often for 5 minutes.
3. Add broth and wine, bring to a boil, then lower heat to low and simmer, covered for 90 minutes, stirring occasionally
4. Add all herbs, barley, and tomato and continue to simmer, covered for 45 minutes
5. Add mushrooms and tomato paste, stir together and simmer for 15 more minutes covered. Adjust seasoning and serve.
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