"This Beef Barley Soup is even better if you make it a day or two in advance and refrigerate. We are weekend warriors and farm on the weekends with my parents about 35 miles from where we live. So, I make this recipe on a free weeknight, then we enjoy on a night when we have one of our kids' sporting events, a 4-H meeting, Faith Formation class, or whatever life has in store that week." Angie Horkan, Onion Hollow Angus and WBC Director of Marketing
Cook's Tip: Beef Stew Meat may be substituted for beef Chuck Roast.
2. Add rest of the ingredients, except diced tomatoes; stir well. Increase the heat and bring the soup to a boil. Turn heat to low, cover and simmer for two hours, stirring occasionally. Adjust heat as necessary to keep soup at a low simmer. If the soup thickens too much, add a little more water or beef broth.
3. Add tomatoes and simmer for one more hour. Remove bay leaf before serving.
Share This Page