Hearty and tasty soup that is a meal in itself when served with crusty Artisan bread or rolls. Perfect for nippy fall evenings.
I make my stock in a pressure cooker, and I do recommend using one to make this. However, you can “cheat” and use that jellied concentrated stock as it’s quite good.
For my stock, I just add about 2 cups of water, a bay leaf, a large beef shin bone, a small onion, some celery, some salt, and a couple of peppercorns to my pressure cooker and cook at high for 45 min. I strain the stock through a cheesecloth, reserve the meat, then chill so the fat congeals and can easily be removed.
Beef Barley Soup
Author: Judith Hannemann
- 2 cups beef stock
- 1 carrot, sliced
- 1 stalk celery, sliced
- ¼ cup pearl barley
- reserve meat from shin bone or leftover beef
- Place all ingredients in a medium to large saucepan.
- Bring to boil; cover and simmer until barley has swelled and is tender. I find turning off the heat and letting it sit, covered for about 30 minutes swells the barley nicely. If you do this, make sure to heat through till boiling once again.
- Makes about 3 lighter servings or 2 hearty servings. Serve with crusty bread and a salad for a complete meal.