Mama’s Beef Barley Soup is a perfect way to warm a cold winter day. It is easy to make, thick, warm, and delicious.
While I was making this soup, my kids were insisting that they do not like barley. After they tried it, they said “Mom, you actually made barley taste good; this is yummy!”
Ingredients for Mama’s Beef Barley Soup:
a large stock pot or dutch oven
2 tablespoons of extra virgin cold pressed olive oil
1 pound carrots, chopped
2 medium onions, chopped
5 cloves of garlic, minced
28 ounces canned beef (I get mine from a local meat market or butcher)
32 ounces beef broth
2 teaspoons of salt
1/2 teaspoon pepper
1 11 ounce box of Quaker Quick Barley
4 cups water
Instructions for Mama’s Beef Barley Soup:
In your large stock pot or dutch oven, add olive oil and heat over medium heat, til just warm. Then, add carrots and onions and saute until carrots start to soften and onions are slightly translucent. Next, add the garlic, saute until tender.
Add the canned beef and break it apart in the pan with a spatula or spoon, while combining it with the vegetables. Then add the beef broth, salt, and pepper.
Last, when all the other ingredients are cooked through (pay attention to the carrots), add the Quaker Quick Pearled Barley and water and stir. Cover, reduce heat and simmer for 10-12 minutes, or until tender. Remove from heat; let stand for 5 minutes, then serve.