That being said it led me to thinking about some of my favorites from childhood. We all grew up with soup in that red & white can and while I am a steadfast lover of tomato, one that was always in the regular rotation for me was beef barley. I know… most kids would’ve picked chicken noodle and given my adoration for all things starch it would be the obvious choice, only it never had enough noodles.
Beef Barley Soup
- 1 lb stew meat (beef)
- 4 carrots, peeled and thinly sliced
- 3 stalks celery, thinly sliced
- 2 medium onions, finely diced
- 1 tbsp flour
- 14.5 oz can diced tomatoes (I used petite cut)
- 32 oz beef broth or stock
- 1 c. frozen peas
- 1/2 c. pearled barley
- 2 bay leaves (fresh if available)
- 2 – 3 tbsp olive oil
- salt & pepper
- In a medium to large stock pot, heat olive oil over medium-high heat.
- Add beef and sear on all sides. Season with salt and pepper.
- When beef has a good sear on all sides, remove from pot and set aside.
- Add onions and cook until translucent, season with salt and pepper
- Add celery and carrots, cook until softened (about 6-8 minutes)
- Sprinkle flour over the vegetables and stir to coat. Let flour cook out for a few minutes, then add beef back into the pot and pour in the beef broth/stock.
- Add remaining ingredients and let soup simmer until barley is cooked (about 45 minutes)
- Check for seasoning and adjust if necessary.