I get so excited when I think of the cooler months coming. I know, you all probably think I am weird! Seriously though, I love soup, all soups and I am not afraid to say so. I am constantly wracking my brain to think of all the possibilities there are. There is not enough time in a day for me to list them all down. So, you guys will get delicious soup recipes whenever I think of them.
I have a huge list that is still growing, on top of the fact that I am always trying new recipes out too, to see if they are worth sharing with you. Sometimes they are, other times, I toss them into the garbage and start over.
Today I have the best beef barley soup there is available. There are restaurants that claim that they make the best. Trust me, this is not the truth! The recipe you are about to see is the best!!
Ingredients
1 package beef gravy mix
2 cups cooked beef
1 tbsp olive oil
2 carrots, peeled and sliced
1 onion diced
1 garlic clove, minced
2 sticks of celery, cliced
6 cups of reduced sodium beef broth
1 can petite diced tomatoes
½ green pepper
1 bay leaf
½ tsp dried thyme
2 tbsp fresh parsley
2 tbsp Red Wine
⅔ cup pearl barley
Salt and pepper to taste
Instructions
FIRST STEP:
Cook the onions and garlic in olive oil in a skillet on medium heat
In a large stock pot, add the remaining ingredients then add in the garlic and onions
SECOND STEP:
Bring to a boil
Once it comes to a boil, reduce the heat to low and simmer with a cover on, for 45 minutes
THIRD STEP:
Check to see if the barley is cooked, if not, cook an additional 10 to 20 minutes.
Remove the bay leaf and serve
Enjoy!