Well here we are, officially into the fourth day of spring. The wind is howling and grey skies are threatening even more snow. At least Glenn and I have the comforting aroma of a good beef & Barley soup bubbling gently on the stove. Yesterday Glenn put together a tasty Beef Bone Broth which spent the better part of the day simmering into a deep brown stock. This morning I used this broth to make the soup we’ll soon be having for lunch. It’s a mighty fine antidote for the not-quite-warm-weather-yet blues.
- 2 T olive oil
- 1 cooking onion, diced
- 2 ribs of celery, diced
- 1 lb beef simmering steak cut into small cubes
- 1 litre Glenn’s Good Beef Stock
- ¼ C pearl barley
- 1 large carrot, diced
- ½ C turnip diced
- 2 C shredded cabbage
- 1 tsp dried thyme
- Heat oil in a medium sized saucepan over medium high heat and add the onions and celery. Sauté until the onion & celery soften and the onion begins to become translucent.
- Add the beef steak cubes and continue to sauté until the cubes are no longer pink.
- Now simply add the rest of the ingredients, turn the heat up under the pot until the soup comes to the boiling point and then quickly reduce the heat to a point where the soup is just simmering nicely.
- Allow the soup to simmer for 1 hour until the vegetables are soft, the barley is cooked and the flavours have all blended nicely. Adjust the seasoning with salt & pepper to taste.