Just a side note. I absolutely hate when you go to a restaurant and they have beef barley soup on the menu and you order it and get vegetable barley soup. If there is tomato in the broth - it's vegetable barley soup! Beef barley soup has a purely beef broth. No tomato. Put tomato in it and it's vegetable barley soup. And since I can't stand tomato soup or vegetable soup, I won't eat it and end up disappointed and annoyed. Ok, rant over.
Anyway... barley is really good for you an it's tasty. It also makes a nice hearty soup and you don't need a lot of ingredients or a lot of fuss. It's also a good recipe for canning and freezing.
If you don't have leftover roast or steak, you can certainly use stew meat to make the soup. Just brown it up before hand.
Ingredients:
2 containers beef broth/stock (32 oz ea)
1 can Campbell's Beef Consume (plus 2 can fulls of water)
leftover beef
roast bones (optional)
3/4 cups barley
1/2 cup shredded carrot chopped fine
Directions:
Place bones in large crockpot (or stew pot) and cover with 1 container of broth. Cook on high for 2 hours (or simmer on stove top for 2 hours). If you don't have bones, skip this step.
Remove bones (if used). Add barley and carrots to hot broth. Add beef consume and 2 cans of water plus remaining container of broth and cook on high for 4 hours. (or simmer on stovetop for 4 hours)
Dice up leftover beef and add to soup.
Taste and add any seasoning or flavoring as needed*. Heat until meat is hot and barley is tender, but still has a little bite.
*I did not add any seasonings to my soup. No salt or pepper. However, I did add a spoon of beef base. I bought it at BJs. You could use bouillon cubes or crystals, soup mix, Bovril (for those in the UK or access to well stocked International sections at their markets), or any kind of beef flavoring to make the broth richer. We are happy with just the rich beef flavor, but certainly you could add herbs to it if you preferred.
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