Salt and pepper the beef cubes and brown on all sides. Heat butter and oil in a large dutch oven. Better Than Bouillon roasted beef baseģ medium red potatoes, peeled or unpeeled (wash the skins thoroughly if unpeeled)ģ medium carrots, cut in chunks or 1 inch roundsġ0 asparagus spears, cut in chunks (optional)įresh parsley, chopped for garnish, optional DIRECTIONS: Give it a try and let me know what you think…ġ.5 pounds chuck (or beef stew meat) cut into 1 inch chunksĢ Tbs. This soup is so easy to make there is not a lot to tips I can give you other than following the basics of the recipe. You’ll definitely notice a difference in the depth of flavor of the broth. Lesson Learned 4 – I can’t say it enough: Better than Bouillon bases, be it roast chicken or beef, really enhance the flavor of the soup. Stores now sell tomato paste in a tube so when a recipe calls for only a small amount you can squeeze it out of the tube and refrigerate the rest until you need it again. Lesson Learned 3 – Use tomato paste from a tube: Since this recipe calls for only a couple of tablespoons of tomato paste don’t buy it canned. But if not, the soup is still really good. So if you can practice some self control you’ll definitely be rewarded. But if you let it sit overnight the flavors intensity. It looks and smells so luscious it’s hard to resist. Lesson Learned 2 – For even richer flavor, make it the day before: If you’re like me you’ll want to dive into this soup right away. That way the asparagus did not get too mushy, So after I simmered the soup for an hour I added the frozen corn, peas and asparagus and cooked it for an additional ten minutes. The only thing you need to remember is certain vegetables may not stand up to the initial longer cooking time. I also had some asparagus spears that I knew I wouldn’t be using in a timely fashion so I cut them up and threw them in. I normally add mushrooms to just about everything, but since I was serving the soup with a spinach salad that had mushrooms in it I decided to leave the mushrooms out this time. If you don’t have any potatoes you can still make the soup. I would follow the basics of the recipe, namely the meat, seasonings, onion, garlic, barley, diced tomatoes, tomato paste, broth and wine but the rest is up to you and what you have available at the time. Lesson Learned 1 – This recipe is not written in stone: I am posting this recipe as a guide. So let’s talk vegetable beef barley soup… This soup is a meal in itself and whether you decide just to serve it on its own or with a salad or some baked crusty bread (I love those take and bake breads you can find in the grocery store) this soup will be a hit with your family and friends. I am a big fan of soup during wintertime and I’ve found that making them is really quite easy and so much better for you than the canned varieties. A hearty soup that mirrors a stew, it’s a great way not only to fill your tummy, but also to use any and all vegetables you may have in your refrigerator. If you’re looking to make one, this recipe wholeheartedly fits the bill. There is nothing like a good hearty soup during the cold winter months.
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