Vegetable Beef Barley Soup
Nov 12, 2013
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Every year when I was a little kid, my mom would make us this soup before we went trick-or-treating. Normally, I would call it Halloween Soup, but since Halloween was a few weeks ago, it will have to go by its normal and boring name, "Vegetable Beef Barley Soup." Either way, this soup has serious warming abilities, which is good because it's already the middle of November.
Since it's hard to find beef and chicken broth in France, I always have some of these on hand. I usually use them to make chicken broth, but this time I substituted them for bouillon. One of these is the equivalent of two bouillon cubes.
*Update: my mom recently informed me that they sell these little guys in the states now and they're called Homestyle Stock by Knorr.
Vegetable Beef Barley Soup
- Servings
- 8-12
- Prep time
- 15 minutes
- Total time
- 120 minutes
Ingredients
- 1 lb. beef or steak, chopped into bite sized pieces
- 1 tbsp. oil
- 1 cup water
- 2 beef bouillon cubes (or 1 bouillon pack)
- 1 ½ tsp. salt
- 1/8 tsp. pepper
- 1 bay leaf
- 2 cloves garlic minced
- 4 cups water
- 1 celery stalk chopped
- 1 medium onion, diced
- 1 cup barley uncooked (quick-cooking)
- 1 bag frozen mixed vegetables (about 3 cups)
- 1 can diced tomatoes, with juice
- 2 extra bouillon cubes (or 1 extra bouillon pack
