Friday, October 29, 2010

Melissa's Beef Barely Soup Experiment

  • 1 1/2 pounds boneless lean beef, cubed
  • 1 beef soup bone (optional)
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 10 cups beef broth
  • 2 cups chicken broth
  • 3 onions, diced
  • 8 stalks celery, chopped (one whole head)
  • 5 carrots, diced
  • 2 cup frozen green peas
  • 500g medium pearl barley
  • 1 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • Dash of Worcestershire sauce (& more to taste)

  1. Saute onions in soup pot with oil, until translucent. Add garlic, and beef. While beef is cooking add a dash of Worcestershire sauce. Cook until meat is nicely browned.
  2. Add remaining veggies, beef & chicken broths, barely, soup bone, herbs to the pot. Add a couple dashes of Worcestershire sauce. Sitr. Top up with water, if necessary.
  3. Bring to a boil, and cook on med-high heat for 1-2 hours, or until everything it tender, and soup is desired thickness. Add more water while cook, if soup gets dry (barely sucks up a lot of water).
Makes: ~20 cups

Tip: Instead of using actual broth, buy knorr broth powder or bouillon cubes, and add them plus water.

This is still an experiment, but a pretty yummy one.  My first time making it I realised I totally needed more beef broth than I added.  All that barely really exploded!  And without the beef broth to add flavour it was kinda bland. I ended up stirring in beef broth powder into every bowl of it I ate. Made it oh so much more enjoyable.  Also, this could totally work with ground beef.

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