Beef and Barley soup is a family favorite. Shari inherited this recipe from her mother. My mother-in-law couldn’t remember where she got it. I have made a few minor tweaks.
- 1lb beef
- 2T unbleached flour
- 4T hulled barley (not pearled)
- 1 quart stock (preferably beef, but I use whatever is on hand)
- 1 can diced tomatoes or a couple fresh ripe tomatoes (I use Eden Organic)
- 1 onion, chopped
- 2 large carrots, sliced
- 2 celery stalks, sliced
Soak the barley in warm water and at room temperature 12-24 hours with a tablespoon of whey, lemon juice, or raw vinegar.
Brown the beef. If the beef is lean add some butter. Add flour in the last 30 seconds. Add the rest of the ingredients and simmer for 60-70 minutes.