A wonderful, hearty soup with a slightly spicy base. Serve with warm crusty bread.
Zesty Beef Barley Soup
-
Prep:
35 min. -
Cook:
1 hr. 10 min. -
Serves:
4-6
Recipes
Recipe tags: beef base, easy difficulty, main, beef, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | olive oil |
| 1½ lb | beef chuck roast, thawed, trimmed and cut into 0.5-inch pieces |
| ½ cup | chopped yellow onion |
| 1 large clove | garlic, peeled and minced |
| 1 quart | water |
| 1½ Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 | carrots, peeled and thinly sliced into rounds |
| 1 | rib celery, peeled and thinly sliced |
| 1 can | (28-ounce) can petite diced tomatoes, undrained |
| 2 cans | (5.5-ounce) spicy tomato juice (may substitute with original) |
| ½ cup | medium barley |
| 2 tsp | dried basil leaves |
| 1 Tbsp | dried parsley leaves |
| 1 tsp | ground cumin |
| ½ tsp | kosher salt |
| ½ tsp | ground black pepper |
| 1 | bay leaf |
Directions
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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.
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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.