Beef Barley Soup with Lots of Veggies

Name: Beef Barley Soup with Lots of Veggies
Total time: 45 min
Yield: Serves 4 to 6
Ingredients: Sea salt; 2 Tbsp red miso; Freshly ground black pepper; 1 cup [200 g] pearled barley; 3 cups [720 ml] chicken broth; 8 oz [225 g] New York beef strip steak, trimmed and cut into 1-in [2.5-cm] pieces; 1 bay leaf; 2 Tbsp extra-virgin olive oil; 3 cups [720 ml] beef broth; ½ cup [120 ml] red wine (such as a decent Côtes du Rhône); 2 tsp chopped fresh rosemary; 2 medium garlic cloves, finely chopped; 2 tsp chopped fresh thyme; 1 large turnip, peeled and chopped; 1 Tbsp tomato paste; 2 celery stalks, thinly sliced; 1 large yellow onion, finely chopped; 2 large carrots, peeled and chopped

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

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 extra-virgin olive oil
1 large yellow onion, finely chopped
2 large carrots

Soup

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