September 19, 2009

Beef and Barley Soup

In honor of a cool Autumn day, I want to revisit a simple Beef and Barley soup. Serve with a hearty loaf of bread and perhaps a side garden salad and enjoy the company of your family!

Beef and Barley Soup

2-3 T oil
1 large or 2 medium onions, chopped
16 oz. frozen fresh vegetable mix (beans, corn, peas, etc.)
1 bay leaf
1/2 c quick cooking style barley
4 c beef broth (bought, homemade or use bouillon)
1 pound sirloin steak, cubed or diced (easier to cut when partially frozen)
salt and pepper
optional: if you like tomato products you can add 8-16 oz. tomato sauce or even diced tomatoes with the juice

Heat 1-2 T oil in a pan and brown the steak over medium high. Set aside. Heat 1 T oil and add the onion and thyme. Cook over medium low until translucent and soft. Add broth, bay leaf and barley. Simmer about 15 minutes. Add the beef to the broth mixture. If you are adding tomato products, add them now. Mix in the vegetables, bring to a boil and reduce heat. Simmer 20 minutes while you prepare the bread and salad. Remove the bay leaf before serving.

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