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Hearty Beef and Barley Soup with Vegetables
Hearty Beef and Barley Soup with Vegetables
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course, Soup
Cuisine:
American
Keyword:
comfort food
Servings:
6
servings
Calories:
Ingredients
1
tbsp
Oil
1
tbsp
Butter
1/4
c
Onion
diced
1/4
c
Celery
diced
8
oz
Mushrooms
sliced 1/4" thick
1
tbsp
Tomato Paste
2
c
Beef Broth
alternately, you could also use vegetable or mushroom broth
1
tbsp
Beef Base
this is optional, but really adds to the flavor
1
c
Pearled Barley
fully cooked
1/2
c
Potatoes
diced and par-boiled
1/2
c
Frozen Peas and Carrots Mix
1/4
tsp
Salt
1/8
tsp
Pepper
2
c
Beef Pot Roast
cooked, diced
FOR THE CORNSTARCH "SLURRY":
1
tbsp
Cornstarch
1/2
c
Water
FOR GARNISH:
Parsley
chopped
Instructions
In a large stock pot, add oil, butter diced onions and celery. Saute until tender.
Add sliced mushrooms, cooking until just tender.
Next, the peas and carrots. Cook for another minute.
Add the tomato paste, beef base and beef broth. Bring to a boil.
Combine cornstarch and water in a bowl and add to the boiling liquid. Cook for two minutes or until thickened and glossy.
Add the cooked barley and par-boiled diced potatoes.
Finally, the diced pieces of pre-cooked pot roast. Taste the soup for seasoning and add salt (or pepper) as required.
Season with salt and pepper. Cook for another two minutes (or until the beef is warmed through) and serve with a garnish or fresh parsley.