Beef Barley Soup with Roasted Vegetables Recipe
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then I simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina
TOTAL TIME: Prep: 25 min.
Cook: 1 hour
MAKES: 8 servings
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat (3/4-inch cubes)
5 tablespoons California Olive Ranch® Olive Oil, divided
1 large portobello mushroom, stem removed, chopped
1 medium onion, chopped
1 fennel bulb, chopped
1 garlic clove, minced
8 cups beef stock
2 cups water
2 cups cubed peeled butternut squash
1 large baking potato, peeled and cubed
2 large carrots, cut into 1/2-inch slices
2/3 cup quick-cooking barley
2 teaspoons minced fresh thyme
Dash ground nutmeg
1/4 cup minced fresh parsley
Directions
In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan.
In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 40-60 minutes or until meat is tender.
Meanwhile, place the squash, potato and carrots on a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with remaining oil and toss to coat. Bake at 425° for 20-25 minutes or until vegetables are almost tender, stirring twice.
Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Sprinkle with parsley. Yield: 8 servings (3 quarts).
Nutritional Facts
1-1/2 cups equals 339 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 855 mg sodium, 37 g carbohydrate, 6 g fiber, 20 g protein.
Originally published as Beef Barley Soup with Roasted Vegetables in Taste of Home August/September 2012, p45
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then I simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina
TOTAL TIME: Prep: 25 min.
Cook: 1 hour
MAKES: 8 servings
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 pound beef stew meat (3/4-inch cubes)
5 tablespoons California Olive Ranch® Olive Oil, divided
1 large portobello mushroom, stem removed, chopped
1 medium onion, chopped
1 fennel bulb, chopped
1 garlic clove, minced
8 cups beef stock
2 cups water
2 cups cubed peeled butternut squash
1 large baking potato, peeled and cubed
2 large carrots, cut into 1/2-inch slices
2/3 cup quick-cooking barley
2 teaspoons minced fresh thyme
Dash ground nutmeg
1/4 cup minced fresh parsley
Directions
In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan.
In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 40-60 minutes or until meat is tender.
Meanwhile, place the squash, potato and carrots on a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with remaining oil and toss to coat. Bake at 425° for 20-25 minutes or until vegetables are almost tender, stirring twice.
Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Sprinkle with parsley. Yield: 8 servings (3 quarts).
Nutritional Facts
1-1/2 cups equals 339 calories, 13 g fat (3 g saturated fat), 35 mg cholesterol, 855 mg sodium, 37 g carbohydrate, 6 g fiber, 20 g protein.
Originally published as Beef Barley Soup with Roasted Vegetables in Taste of Home August/September 2012, p45
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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