Homemade Soup Time! Beef-Barley Soup
The Beef-Barley Soup the plan forf the day using some left over roast beef. I like to “re-purpose” meat into soups. better known as left-overs The seasoning on the meat is additional seasoning and flavor for the soup. We like our soups thick and chunky, rather than pureed. There are many delicious soups when using variety in the grains, pasta, and vegetables with or without meats/poultry.
This beef had a rub of thyme, onion powder, course pepper and kosher salt when it was roasted. Two cups of the cooked roast beef was cut into 1/2 inch thin pieces for the soup. Onion, celery and mushrooms provided the vegetables to the grain of barley. In this soup, rice or vegetables could be used instead of the barley or stew meat
- 2 cups cooked roast beef, cut in ½ inch thin pieces
- ⅓ cup diced onion
- 2 tablespoons celery
- 1 4 ounce can mushroom, stems and pieces
- 4 cups of water
- ¾ cup Quaker Quick Barley
- Put the roast beef into a Dutch Oven.
- Add the onion, celery, mushrooms and barley.
- Add 4 cups of water.
- Cover, bring to a boil.
- Reduce heat, simmer 10 -12 minutes until barley is tender.
- Stir occasionally.
- More water can be added if too thick.
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A word about barley…….
There is healing power in eating barley providing vitamin E, the trace mineral selenium and compounds that have antioxidant benefits to increase disease protection. Eating barley can help lower cholesterol, reduce the formation of blood clots, improve digestion, and reduce the risk of cancer and heart disease. (Selene Yeager and Editors of Prevention, The Doctors Book® of Food Remedies, Rodale Inc., 2007 p.73 ff.
Two Menu Suggestions……. to serve with Beef-Barley Soup
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