Hearty Beef, Barley And Vegetable Soup
Category: Soups
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Serves/Makes: 6
Ready in: 2-5 hrs
- 3 pounds beef riblets, short ribs or beef stew meat
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1/2 cup sliced carrot
- 1/2 cup chopped celery with leaves
- 3 cloves garlic, mashed
- 5 cups chicken stock, beef stock or water
- 1 can (16 ounce size) diced tomatoes
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1/3 cup medium pearl barley
- 2 cups frozen vegetables, such as corn, lima beans, green peas, green beans
- 1/2 cup fresh shiitake mushrooms, sliced
- 1 cup fresh spinach leaves, washed and roughly chopped
- salt and freshly ground black pepper, to taste
- truffle oil (optional)
Season beef with salt and pepper. Heat oil in dutch oven and brown beef well. Remove beef and drain all fat except 1 tablespoon. Add onion, garlic, carrot, and celery. Cook for two minutes. Add bay leaf, beef, stock, tomatoes and thyme leaves. Simmer, covered, for 1 hour. Skim fat from surface of soup. Add barley and simmer, covered, for about 45 minutes. Add frozen vegetables, mushrooms and spinach; simmer for another 30 minutes or until barley and vegetables are tender. Check seasonings. Ladle into serving bowls and drizzle a couple of drops of truffle oil over each before serving, if desired.
Recipe Source: cdkitchen.com
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