Beef and Barley Soup III
Description
Shredded cabbage and red wine are added to this hearty soup in a beef broth made with pre-cooked beef, onions, celery, carrots, garlic, potatoes and barley.
Ingredients
•
1 tablespoon vegetable oil
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1 1/2 cups chopped onion
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1 cup chopped celery
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1 cup chopped carrots
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2 cloves garlic, minced
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10 cups beef stock
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3/4 cup barley
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1 bay leaf
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3 sprigs fresh thyme, chopped
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1/2 cup red wine
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2 cups cubed potatoes
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2 cups diced cooked beef
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1 teaspoon browning sauce
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1 1/2 cups chopped cabbage
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salt and pepper to taste
Directions
1
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
2
Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.