Tuesday, February 22, 2011

Beef and Barley Soup

Further and pursuant to my post yesterday about the lengthy pot roast experience, this is what was done with the broth from both 10 chicken thighs and 8 pounds of chuck and some of the resultant pot roast;

Beef and Barley Soup

1 tablespoon oil
2 onions, chopped
2 carrots, chopped
3 cloves of garlic, sliced thinly
aforementioned broth, 2 or so quarts plus water to thin
1/2 cup pearl barley
1 pound or so leftover pot roast, chopped
1 16 ounce can fire roasted tomatoes and their juice
2 bay leaves
salt and pepper to taste

Heat oil in soup pot over high heat. Add onions, carrots and garlic and cook, stirring occasionally, until softening and beginning to brown.

Add the rest of the ingredients. Bring to a boil, reduce heat and simmer, partially covered, for about an hour or until the barley is cooked but not mushy. I had to add some water to thin my broth as it was pretty highly flavored after all the action it had seen.

This soup, as almost all soups do, by having some time to age for the flavors to meld.


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