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Beef Barley Soup with Lots of Veggies
- Serves
4 to 6
- Difficulty
Easy
- Ready in
45 min
By Ivy Manning
Published 2017
This soup is more about the barley and the vegetables than about the beef, but the flavor is rich and meaty, thanks to red wine, beef broth, and a little strip steak seasoned with red miso paste. I use pearled barley here, but you can also use chewier whole-grain hulled barley; just add about 30 minutes to the cooking time.
Ingredients
2 Tbsp 1 2
Method
- Heat 1 Tbsp of the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, carrots, celery, and turnip and sauté until the onion is beginning to brown, about 8 minutes. Add the tomato paste, garlic, thyme, and rosemary and sauté until fragrant, about 45 seconds. Add the wine and cook, scraping up any browned bits on the bottom of the pan, until
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