2 Blue's Beef Barley Soup
Submitted by: 2 Blue
Recipe Ingredients:
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2 tablespoons
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olive oil
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1 lb
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beef sirloin steak, cubed small
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2
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garlic cloves, minced
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8 cups
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beef broth (we use Better Than Bullion paste)
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2
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beef bouillon cubes
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1 (8 ounce) can
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tomato sauce
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1 (14 1/2 ounce) can
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diced tomatoes
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1 cup
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pearl barley
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1 teaspoon
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dried parsley
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1/2 teaspoon
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basil
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1/4 teaspoo
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n crushed red pepper flakes (optional)
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1
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bay leaf
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3
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carrots, sliced
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4
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stalks celery, chopped, 1 onion, chopped into large pieces
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6 ounces
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fresh mushrooms, sliced (optional) * salt and black pepper, to taste
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Cooking Directions: |
1.
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Preparing Barley: Like all grains, before cooking barley, rinse it thoroughly under running water and then remove any dirt or debris that you may find.
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2.
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In a large dutch oven heat oil over medium heat, Add meat and garlic. Cook until meat is browned; drain if necessary.
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3.
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Stir in remaining ingredients except salt & black pepper. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours, stirring occasionally until barley and carrots are tender and fully cooked.
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4.
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Season to taste with salt & black pepper and serve. NOTES: Add more water if soup becomes too thick upon standing. Pearl barley takes a minimum of 1 hour to cook, whereas hulled barley takes 1.5 hours or more.
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