Vegetable, Beef & Barley Soup

Since the weather has turned cooler I've been thinking about soup. And I love a hearty bowl of vegetable beef barley soup. This recipe was adapted {in a way} from the Smitten Kitchen's Beef, Leek and Barley Soup. My sister Kelly told me that she had made it and thought it was really good, she also mentioned she added peas to hers. I was sold but I needed a little more in my soup than that... so I added carrots, turnips and the peas, but I also kept the leeks, beef and barley :)

In the Smitten Kitchen recipe it said two meaty beef short ribs. My local grocery store stopped selling bone-in. So I bought 2 lbs boneless beef short ribs. But you could make this the same way using bone in. It doesn't really matter, as long as it short ribs... yum!

In my early twenties I attempted soup and failed miserable... it might have been the overdose of fresh thyme... or that I put it all in a crock pot... even the noodles. The noodles absorbed almost all of the broth and they swelled to enormous proportions... It was a soup failure so big that I didn't want to try it again. Ever. The End. {I can't believe I put soup in a crock pot!}

But just like bread dough, I was determined to overcome my fears... and I did... eventually. So trust me when I say this soup is SUPER easy... I encourage you to make this soup because it is healthy, delicious and fool proof... I promise!

Here is what you'll need; Leeks, Onions, Carrots, Turnips, Barley, 2 lbs. {bone-in or out} Beef Short Ribs, Beef Stock, Fresh Ground Pepper and peas.

Leek... it looks like a giant green onion... but less bitter. These babies are perfect in soups, salads or pasta!

Trim off the ends and the top leafy parts... and just throw those away.

Peel off the thick outer layer... and notice the dirt.

Ewww. You'll want to rinse them... but first we have to...

...start at one end and slice...

...and cut them in half lengthwise.

Flip them over and start chopping!

You want them like a quarter of an inch half moons.... I'm kind of guessing here.

If you've never cooked with leeks before don't freak out if there is dirt on your cutting board. As they come up through the ground dirt gets trapped in its layers. But that's why you always rinse them before you cook with them! ALWAYS!

Throw them in a bowl. A large bowl.

 Run some cool water over top and swish them around breaking them up and all the dirt will fall to the bottom of the bowl.

Now here comes the fun part. Place all of the boneless short ribs in to a large pot. Add the leeks by skimming them off the top of the water and adding them directly to the pot.

Cut, peel and chop a yellow onion into a large dice. Now add the onion to the leeks in the pot.

Now bust out the turnips and carrots... You will need two to three carrots and 4 smallish turnips.

AHHH the turnip. Not to be confused with rutabaga... which is similar yet different. Turnips are the best in stews and soups because they hold their shape and have an earthier flavor than the potato. Not to mention they are a good source of vitamin C!

  

Now peel both the turnips and the carrots.

Slice the carrots into discs.

Trim off the ends of the turnip. Cut them in half and in to large bite size pieces.

Add both the carrots and the turnips to the pot along with the leeks and onions.

This is my new favorite pepper. It is FAAABULOUS!

Grind up some fresh pepper on top of those veggies... don't be shy!

Next pour in the beef stock... not beef broth... You want the stock!

TRUST ME!

 

Now the time has come for the barley. It took me forever to locate this barley in my grocery store. It wasn't by the quinoa or flax. It wasn't by the rice and couscous. I found it in the international isle by its lonesome! Go figure!

Measure out a half cup of the barley.

And add it to the soup.

Give it a stir and set on a burner over medium/ medium low heat and let it simmer for 3 hours!

After the three hours are up, pull out the meat. This is when you add the peas, they only need a minute or so and then they'll be a bright green in color!

Give it a chop. I like big chunks of meat in my soup. But do it however you like!

Now add it back in!

Serve with crusty bread or next to a grilled cheese sandwich!

Vegetable, Beef & Barley Soup:

{Serves 6 generously}

2 lbs boneless Beef Short Ribs

2 large Leeks

1 large Yellow Onion, largely diced

2-3 Carrots, peeled and sliced into disks

4 smallish Turnips, peeled and largely diced

Fresh Ground Pepper, to taste

8 cups {64 fl.oz.} of Beef Stock

1/2 cup of Barley

A handful or two of Peas {at the end of cooking}

Trim two leeks, cut in half lengthwise and slice into "half moons". Place the leeks in a large bowl and run some cool water over top and swish them around breaking them up and letting the dirt will fall to the bottom of the bowl. Meanwhile place the 2lbs of boneless beef short ribs in the bottom of a large pot. Top with the clean leeks, chopped onion, carrot and turnips. Grind some fresh pepper and add in the 8 cups of beef stock. Measure and pour in the barely, stir, cover and simmer on the back burner for up to 3 hours.

Before serving, remove meat and chop it into large pieces. Add the meat and a handful of peas to the soup. Serve when the peas are cooked and colorful!

{CLICK HERE} to print this soup recipe!