Beef and Barley Soup III

Ingredients

  • 1 tablespoon vegetable oil
  • 1 ½ cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 10 cups beef stock
  • ¾ cup barley
  • 1bay leaf
  • 3 sprigs fresh thyme, chopped
  • ½ cup red wine
  • 2 cups cubed potatoes
  • 2 cups diced cooked beef
  • 1 teaspoon browning sauce(Optional)
  • 1 ½ cups chopped cabbage
  • salt and pepper to taste
  • Directions

  • Step 1

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

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  • Step 2

    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.

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