by Pat Lunsford

Created on: July 11, 2008   Last Updated: November 12, 2009

What I like about beef barely is that I can use up all of my weekly leftovers and unused veggies. Simply toss it in the pot along with some beef then stew it for a couple of hours and add the barley. With beef barley soup, you can use just about any kind of beef. Even hamburger will do in a pinch.

The barely really gives the soup a lot of flavor while filling the house with its tantalizing aroma. A simmering pot of this soup will give your house that warm, cozy feeling.

I use stew beef, but Mom always used London broil and my aunt used beef shanks. Whichever you choose, it's all good. However, Mom's beef barley soup was the favorite at all of our church dinners.

Mom's Beef Barley Soup

- 1 pound London broil, cubed
- 1/2 cup chopped onion
- 1 clove of garlic, chopped
- 2 stalks of celery, chopped
- 1 small can of mushrooms
- 2 carrots, diced
- 1 can of green beans
- 3/4 cup barley
- 1 can of tomatoes
- 1 tablespoon basil
- 1 bay leaf
- 6 cups beef broth
- 1 teaspoon salt/pepper
- 6 cups of water

Brown the beef in oil then transfer it to a big pot. Add all other ingredients (except the barely) then bring to a boil. Reduce the heat and cook slow for about two hours. Add the barely and cook another hour or so, stirring occasionally. Take the bay leaf out and serve.

Actually, I toss whatever veggies I have in the pot like corn, or peas, but sometimes, I'm either out of veggies or too busy (or lazy) to cut them all up. That's why I keep a couple of bags of frozen mixed veggies.

Beef barley soup is also good in the crock pot. Just toss it all in the pot for 6 to 8 hours and you'll have a complete meal. It freezes well too.

Enjoy!

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