Had this forever and finally made it, it was great! My quasi picky fiance also loved it. My own mistake, I should have sauteed the celery a little longer bc it was kind of crunchy, and I should have taken the meat off a minute before, but these were my issues as I was afraid of overcooking and undercooking the meat. Still, so good! Made the kitchen smell great.
Quick Beef & Barley Soup
From EatingWell: January/February 2011
Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap—and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.
11 Reviews for Quick Beef & Barley Soup
we used regular cooking barley and then added 2 more cups of beef broth and tomato past.
Made this on a snow day so had to use what was on hand. This meant I used chicken broth and had no celery. I used extra spices and I admit I made small dumplings and added them. It was fabulous! I did cook it a little longer after I added the meat. It gets better and better.
I felt the soup needed more punch so I added a dried seasoning mix containing salt, shallots, garlic, onion and chives and let the soup cook for another hour after adding the beef back to the pot.