This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Preparation Details
Prep Time: Not available
Cook Time: Not available
Total Time: Not available
Servings: 12
Ingredients
- 1 tablespoon vegetable oil
- 1 ½ cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 10 cups beef stock
- ¾ cup barley
- 1 bay leaf
- 3 sprigs fresh thyme, chopped
- ½ cup red wine
- 2 cups cubed potatoes
- 2 cups diced cooked beef
- 1 teaspoon browning sauce (Optional)
- 1 ½ cups chopped cabbage
- salt and pepper to taste
Steps
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
