Ahh! January 1, 2013! What a better way to ring in the new year that with a nice big bowl of Beef Barley Soup! My father would be proud of me today. He made the best soups in our family diner growing up. Even the simplest Tomato Macaroni tasted wonderful when Dad made it. Like my father would of done with some left over ingredients, I took our Christmas primerib and created a hearty bowl of my favorite soup.
My version of Beef Barley Soup!
2 lbs of cooked prime rib, cut into small pieces
1medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped clery with leaves
3 cloves of garlic, minced
1 tablespoon of Vegetable oil
4 cups beef stock and 1 cup water
1 1/2 teaspoon each of salt and dried thyme leaves
1 bay leaf
1/2 teaspoon of pepper
1/3 cup medium barley, not quick cook
1 can of french style green beans, drained
Saute onion, carrots, celery and garlic in vegetable oil until tender (5 minutes) in a Dutch oven over medium heat. Add beef, stock, water, salt, thyme, bayleaf and pepper. Bring to a boil and then reduce heat and simmer for 15 minutes. Add barley and cook 50 to 60 minutes or until barley is tender. Add green beans, return to a boil, reduce heat and simmer an additional 5 minutes. Remove bay leaf and serve!
Enjoy the soup and have a wonderful and healthy New Year!