This hearty beef barley soup uses a simple blend of mirepoix, broth and steak to make a filling soup with basic ingredients.
Ingredients
- 1 tablespoon canola oil
- 1 pound beef top round steak, cut into 1/2-inch cubes
- 3 cans (14-1/2 ounces each) beef broth
- 2 cups water
- 1/3 cup medium pearl barley
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 3 tablespoons minced fresh parsley
- 1 cup frozen peas
Instruction
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
