Beef and Barley Soup III

Name: Beef and Barley Soup III
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters barley; 1 bay leaf; 473 milliliters diced cooked beef; 2 liters beef stock; 1 teaspoon browning sauce (optional); 355 milliliters chopped cabbage; 237 milliliters chopped carrots; 237 milliliters chopped celery; 3 sprigs fresh thyme, chopped; 2 cloves garlic, minced; 355 milliliters chopped onion; 473 milliliters cubed potatoes; 118 milliliters red wine; 12 servings salt and pepper to taste; 1 Tbsp vegetable oil

Beef and Barley Soup III is a dairy free main course. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 416 calories, 26g of protein, and 18g of fat. It is perfect for Autumn. Head to the store and pick up carrots, potatoes, cabbage, and a few other things to make it today. To use up the barley you could follow this main course with the Baked Barley Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Saute for 5 minutes, or until tender.

Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy.

Ingredients you will need

Beef Stock

Bay Leaves

Barley

Thyme

Add the wine, potatoes and beef.

Ingredients you will need

Potato

Beef

Wine

Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

Ingredients you will need

Salt And Pepper