When I’m sick, I turn to soup for a nutritious meal. I’ve had a spring flu, off and on for a few weeks now. I thought a big batch of soup would be awesome. This would help with my busy schedule. Soup available for lunches or a quick dinner for a few days. So delicious. Tuck some soup into your thermos for lunch and then store the leftovers in the freezer.
This soup is filled with beef, barley, mushrooms, veggies and a nice warm comforting broth. You can use homemade broth but I used a carton of store bought broth. I try to buy the low sodium variety so the soup doesn’t end up too salty. You could add whatever vegetables you prefer or have on hand. Celery, corn, peas or any frozen mixed vegetables would be great too. Barley is a wonderful grain to add to soups and it absorbs the liquid it’s cooked in, like rice.
If you have never tried homemade soup, please give it a try. Canned soup doesn’t give you control over the ingredients and it’s not as flavourful as homemade.
- Stewing Beef - 1 lb, Cut Up Into Bite Size Pieces
- Olive Oil - 1 tbsp
- Mushrooms - 400 g Sliced Any Variety
- Onion - 1, Cut Into Bite Size Pieces
- Broth - 1 Litre Container
- Water - 8 cups
- Barley - 1/2 cup
- Turnip - 1 (Baseball Size) Cut Into Bite Size Pieces
- Carrots - 1 cup, Cut Into Bite Size Pieces
- Potato - 1, Cut Into Bite Size Pieces
- Red Hot Chili Peppers - 1 Finely Chopped
- Worcestershire sauce - 2 tbsp
- Thyme - 1 tbsp
- Salt - To Taste
- Pepper - Fresh Cracked, To Taste
- Parsley - Fresh Chopped
- Heat the oil in a deep stock pot. Cut your beef into a size appropriate for soup. Mine was roughly 1 cm squared. Add the Worcestershire sauce to the beef. Brown the beef in batched.
- After all the beef is browned, brown the mushrooms and scrap the bottom of the pan to get all the browned bits off the bottom of the pan. Add the onion to the pot.
- After the onion is cooked, add the beef back in the pot and the broth, thyme, red pepper, salt, pepper and water.
- Add the barley and cook over medium heat for 15 minutes. Add your vegetables and cook until the vegetables and barley are tender and fully cooked.
- Pour yourself a nice bowl and garnish with parsley.
- Refrigerate or freeze all leftovers.