Zesty Beef Barley Soup

35 Min.
90 Min.
4-6
Ingredients
1
1½-pounds beef chuck roast, thawed, trimmed and cut into ½-inch pieces
1 1½-pounds beef chuck roast, thawed, trimmed and cut into ½-inch pieces
1
tablespoon olive oil
1 tablespoon olive oil
½
cup chopped yellow onion
½ cup chopped yellow onion
1
large clove garlic, peeled and minced
1 large clove garlic, peeled and minced
1
quart water
1 quart water
tablespoons Better Than BouillonĀ® Roasted Beef Base
1½ tablespoons Better Than BouillonĀ® Roasted Beef Base
2
carrots, peeled and thinly sliced into rounds
2 carrots, peeled and thinly sliced into rounds
1
rib celery, peeled and thinly sliced
1 rib celery, peeled and thinly sliced
1
(28-ounce) can petite diced tomatoes, undrained
1 (28-ounce) can petite diced tomatoes, undrained
2
(5.5-ounce) cans spicy tomato juice (may substitute with original)
2 (5.5-ounce) cans spicy tomato juice (may substitute with original)
½
cup medium barley
½ cup medium barley
2
teaspoons dried basil leaves
2 teaspoons dried basil leaves
1
tablespoon dried parsley leaves
1 tablespoon dried parsley leaves
1
teaspoon ground cumin
1 teaspoon ground cumin
½
teaspoon kosher salt
½ teaspoon kosher salt
½
teaspoon ground black pepper
½ teaspoon ground black pepper
1
bay leaf
1 bay leaf
Directions
  1. In a soup pot, heat oil over medium-high heat. Add beef cook until nicely browned, about 15-20 minutes, stirring occasionally.
  2. Add onion and garlic, cook and stir until onion is tender, 3-5 minutes.
  3. Reduce heat to medium, add water, whisk in Beef Base. Add carrots, celery, tomatoes, tomato juice, barley, basil, parsley, cumin, salt, pepper and bay leaf, stir to combine. Bring soup to a boil.
  4. Reduce heat to medium-low, cover and simmer, until done, about 35-40 minutes, stirring occasionally.
  5. Remove bay leaf before serving. Top with grated Parmesan cheese.
Serve with hot buttery garlic bread.

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