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Beef and Barley Vegtable Soup
Beef and Barley Vegtable Soup

Before you jump to Beef and Barley Vegtable Soup recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

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One of the most popular snack foods is natural yogurt. Often people elect to eat yogurt over a balanced lunch which is not the greatest idea. Low fat yogurt makes a amazing snack, however. It consists of a lot of calcium, healthy proteins, and B vitamins. Yogurt is easy for the human body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Yogurt mixes beautifully with nuts and seeds. It’s an excellent way to delight in a flavorful snack without the need of too much sugar.

A large selection of easy health snacks is easily accessible. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to beef and barley vegtable soup recipe. To make beef and barley vegtable soup you only need 21 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Beef and Barley Vegtable Soup:
  1. Provide 1 pound Beef Bottom Round Steak (Thin)
  2. Prepare 3 Tablespoons Flour
  3. Prepare 4 teaspoons Course Salt
  4. Get 2 teaspoons Black Pepper
  5. Prepare 2 Tablespoons Oil (olive or avocado)
  6. Provide 1 Tablespoon Garlic (minced)
  7. Provide 1 Yellow Onion (chopped)
  8. Use 2 Stalks Celery (minced)
  9. Get 4 Carrots (chopped)
  10. Prepare 1 cup Red Wine
  11. Prepare 2 Tablespoons Soy Sauce
  12. Take 6 cups Beef Broth
  13. Take 4 New Potatoes (diced)
  14. Get 1 can Diced Tomatoes
  15. Take 1 can Green beans
  16. Get 1/2 teaspoon Cumin (ground)
  17. Provide 1/2 teaspoon Oregano (leaves)
  18. Take 3 teaspoons Season Salt
  19. Use 1 cup Quick Barley
  20. Prepare 1 package Brown Gravy
  21. Prepare 2 Green Onions
Instructions to make Beef and Barley Vegtable Soup:
  1. Add oil, garlic, onion, celery, and carrots to 5 or 6 quart pot on medium/high heat.
  2. Chop beef into 2 inch strips, sprinkle with salt and pepper on both sides and cover in flour. Add beef to pot with vegetables and cook until brown, stirring occasionally.
  3. Add red wine and soy sauce to pot and stir to deglaze. Add beef broth, green beans, potatoes, tomatoes, to pot and bring to a boil.
  4. Add cumin, oregano, and season salt. Reduce heat, cover and simmer for 30 minutes.
  5. Stir gravy package into soup and add barley. Cover and simmer 10 minutes.
  6. Add green onions to soup and simmer uncovered for 5 minutes.
  7. Allow to cool for 10 minutes and serve.

Skim the fat occasionally from the top of the soup. Beef barley soup should taste deeply beefy, and should be loaded with chunks of tender, flavorful meat, plump grains of barley, and aromatic vegetables. The secret to those results is to make it much like a beef stew, choosing the right cut of beef, handling it the right way, and adding more complex layers of flavor. In a Dutch oven, heat oil over medium heat. Brown beef on all sides; drain.

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