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BEEF AND BARLEY SOUP

Print Recipe
Author Jehan Powell

Ingredients

  • 1 ½ lb beef cut into small cubes
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp oil
  • 1 white onion chopped
  • 3 cloves garlic crushed
  • 2 tsp tomato paste
  • 2 carrots cut into pieces
  • 4 cups beef broth
  • 4 cups water
  • ½ tsp oregano
  • 1 bay leaf
  • ½ cup barley

Instructions

  • Season beef with salt and pepper. Heat oil in a large pot then add beef and brown.
  • Add onions, garlic, carrots and tomato paste and cook for 2-3 minutes until the onion softens.
  • Add beef broth, water, oregano, bay leaf and barley.
  • Bring to a boil and turn the heat down to simmer.
  • Cook until the beef is tender, about 1 ½ to 2 hours. Add extra salt as needed and garnish with chopped parsley.