This is a perfect family meal to make on a lazy Sunday afternoon. It’s super easy. Once all the veggies are chopped it all goes into the pot and simmers for 1 hour. Add the beans last and simmer for another 30 minutes and you are ready to eat. This makes a large batch of soup so invite your friends and family over to enjoy it with you.
Beef, Vegetable and Barley Soup
Yield:
8
Ingredients
- 1 2 3/4 pounds flat cut brisket, cut into 1 inch cubes
- 8 cups beef stock
- 3 8-ounce canned tomato sauce
- 4 celery stalks, cut into 1/2-inch slices
- 3 carrots, peeled, cut into 1/2-inch slices
- 1 large onion, chopped
- 1/3 cup pearl barley, rinsed
- 6 large garlic cloves, chopped
- 3 bay leaves
- 1 1-ounce package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces
- 3 15-ounce canned kidney beans, not drained
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine all ingredients except beans in a heavy large pot. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 1 hour, stirring occasionally about 2-3 times. Add beans with their liquid to pot and continue to simmer for 30 minutes. Season salt and pepper and serve.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 565Total Fat: 11gSaturated Fat: 4gCholesterol: 108mgSodium: 880mgCarbohydrates: 46gFiber: 13gSugar: 8gProtein: 67g
Adapted from Bon Appetit Fast Easy Fresh Cookbook