Beef Soup
Free Healthy and Delicious Detox Recipes
Beef Soup (8 servings)
Beef Soup Ingredients
Pearl Barley
3 cups water
1 cup uncooked pearl barleySoup
2 pounds lean ground beef
2 tablespoons extra-virgin olive oil
2 cups sliced carrots
2 cups chopped onion
2 cups sliced celery
2 cloves garlic, chopped fine
8 cups beef broth
2 14.5-ounce cans Italian-style stewed tomatoes
1⁄2 cup red wine
1 teaspoon dried thyme
1 bay leaf
Salt to taste
Freshly ground black pepper to taste
1⁄4 cup finely chopped fresh parsley
Croutons and/or sour cream (optional)Beef Soup Preparation Method
TO MAKE THE PEARL BARLEY
In medium saucepan, bring to boil three cups of water. Add one cup pearl barley and return to boil. Reduce heat to low, cover, and cook forty-five minutes or until the barley is tender and the liquid is absorbed. You may cook the barley ahead of time, place it in an airtight container, and refrigerate or freeze it for up to one week. For best results, bring refrigerated or frozen barley to room temperature before using.
TO MAKE THE SOUP
In a large lidded pot, cook the ground beef over medium-high heat until browned, breaking the meat up with a fork. Remove the meat from the pot and set aside.
Heat olive oil in the pot. Add carrots, onion, celery, and garlic; cook about five minutes or until the vegetables are tender-crisp.
Add the cooked beef, cooked pearl barley, broth, tomatoes, red wine, thyme, and bay leaf. Season with salt and pepper. Bring soup to a boil. Reduce heat, cover, and cook twenty minutes. Stir in parsley and serve.
Garnish each beef soup serving with toasted croutons or a dollop of sour cream, if desired. `
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