This soup is ideal for a chilly winter day. Its incredible flavor will fill you up! It will also be a hit with kids!
This soup is excellent! Simply delectable and extremely healthy! Both the children and I enjoy barley soup. I enjoy making a large batch and freezing part of it. When someone becomes sick, having some soup in the freezer is always a good idea.
This can also be made in the crock pot or slow cooker. After you brown your beef, add all ingredients to the crock pot. Cook on low for 4-6 hours or until carrots are cooked.
To Make this Recipe You’Il Need the following ingredients:
- Boneless chuck roast trimmed
- Carrots thinly sliced
- Celery thinly sliced
- Onion chopped
- Pre-sliced mushrooms 8-ounce
- Beef base (this is different than beef broth it is a base that makes beef broth)
- Water
- Bay leaf
Servings: 10 servings
Cook Time: 40 minutes
INGREDIENTS :
1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces
1 1/2 cups carrots thinly sliced
1 1/2 cups celery thinly sliced
2/3 cup onion chopped
1 package pre-sliced mushrooms 8-ounce
2 tbs beef base (this is different than beef broth it is a base that makes beef broth)
8-10 cups water
1 large bay leaf
DIRECTIONS :
1. Brown beef in non-stick fry pan until browned, stirring frequently.
2. Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.
3. Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.
4. Discard bay leaf.
