Recipe - Dad's Beef Barely Soup

This is the BEST cold weather soup! It is also AMAZING leftover. ENJOY!!!

DAD’S BEEF BARLEY SOUP


Ingredients

3-4 cloves garlic, chopped or mashed
3 celery stalks, chopped
¾ cup onion, chopped
8 oz baby carrots
5-6 medium potatoes, cubed
1 cup barley
2-2 ½ lbs sirloin steak, sliced
28 oz + 14 oz can whole tomatoes
5 cubes beef bouillon
1 ½ Tbsp dried basil
3 cups tomato juice
4 Tbsp au jus
4 bay leaves
4 cups water
Pepper to taste

Instructions

Cook garlic and onion in olive oil in a 10 quart stock pot until transparent. Brown the meat in the same pot. Add the tomato juice, water, au jus, bay leaves, and bouillon after the meat is browned. Bring to simmer. Crush the tomatoes into the pot with the basil and allow to simmer for another 10 minutes. Add the barley and potatoes and cook for another 10 minutes. Finally add the carrots, celery, and pepper to taste. Allow to simmer for a couple of hours, stirring every 20-30 minutes, until barley is cooked and vegetables are tender. If the consistency is too thick, add more water to thin it out as needed.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days. Simply reheat on a stove top (you may need to add some water).

This recipe can be easily cut in half (just use one 28 oz can of tomatoes) if you only own a 5 or 8 quart stock pot. Add some crusty bread and it’s the perfect winter lunch!