Beef Barley Soup
Hearty and super simple, this beef barley soup goes from stovetop to table in about an hour! Perfect for busy weeknight dinners or Sunday Supper. Semi-homemade and delicious!
Servings 6 people
Ingredients
- olive oil
- 2-3 lbs. stew meat
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 small onion chopped
- salt and pepper
- 1 10 oz. can Campbell's Beef Consomme
- 2 cartons beef broth 32 oz. each
- 1 cup quick cooking barley
Instructions
- In the bottom of a soup pot or dutch oven, swirl olive oil to almost cover the bottom.
- Add stew meat, carrots, celery and onion.
- Cook and stir until beef is well browned.
- Add salt and pepper to taste.
- Add consomme and one carton of beef broth.
- Bring to a boil.
- Add barley.
- Add enough of the second carton of beef broth to get your desired thickness.
- Bring to a second boil, lower heat, and simmer for 10 minutes.
- Cover and turn off heat.
- Let sit on the stove top for 1 hour. Stir well and serve.
Notes
I find barley in the rice section of my grocery store.