Ingredients
-
2
-
12
-
1
-
1
-
1/2
-
4
-
1
-
1
-
1
-
2/3
-
1
-
4
-
2
-
2
-
1/4
Directions
Hearty Beef and Barley Soup With Root Vegetables,,The family really loved this soup; even both kids had seconds. A tasty comfort food! I would especially recommend it if you want your family to eat some different vegtables than the usual, or if you really like root veggies, as they definitely give the soup a different flavor. I followed the recipe pretty closely, using sirloin tips. Since the recipe didn’t say, I added them with the barley. They turned out very tender. For the veggies, I mostly “pulsed” in my food processor, so they were pretty small, and that worked well – easy plus made a great texture. Lots of flavor, but wasn’t like biting into pieces of vegtables. I did need to simmer the soup closer to 50 minutes. I made the soup in the afternoon, and we ate it for dinner, but in my haste to eat it, I forgot to add the spinach. We’ll do that with the leftovers. Anyway, the soup got better as it sat.
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Steps
|
1
Done
|
Heat 1 Tablespoon Oil Over Moderate Heat in a Large Pot. |
|
2
Done
|
Add the Steak and Brown Well, Stirring Occasionally. |
|
3
Done
|
Remove Steak and Leave the Juice. |
|
4
Done
|
Add the Remaining Teaspoon of Oil, Onion, Bay Leaf and Caraway Seeds. |
|
5
Done
|
Cook For About 4 More Minutes. |
|
6
Done
|
Add the Carrots, Parsnips, Turnip, Rutabaga, Barley, and Thyme. |
|
7
Done
|
Stirring Constantly, Cook For About 5 Minutes. |
|
8
Done
|
Stir in Bouillon, Water, Tomato Paste, Salt, and Pepper. |
|
9
Done
|
Bring to a Boil Over High Heat. |
|
10
Done
|
Immediately Reduce Heat and Simmer For 20 Minutes. |
|
11
Done
|
Discard Bay Leaf, Stir in the Spinach and Serve. |
