Beefy barley soup
Dec 5, 2012 Chatelaine 0 Makes: 10 Cups
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, monced
- 227 g pkg cremini mushrooms, quartered
- 796 mL can diced tomatoes, drained
- ½ cup pearl parley
- 2 bay leaves
- 2 tsp dried oregano leaves
- 900 mL carton no-salt beef broth
- 300 g beef tenderloin grilling steak, cut into small cubes
- ½ tsp salt
Instructions
- Heat a large pot over medium-high. Add oil, then onion and garlic. Cook until onion starts to soften, about 2 min.
- Add mushrooms, tomatoes, barley, bay leaves and oregano. Cook until mushrooms are soft, about 3 min. Add broth, beef and salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until barley is tender, 25 to 35 min. Remove and discard bay leaves before serving.