Since the weather has turned cooler I’ve been thinking about consuming a hearty bowl of vegetable beef and barley soup. This recipe was adapted 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 miserably. 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.
But just like yeasty bread dough, I was determined to overcome my fears. I did. Eventually. So trust me when I say this vegetable beef and barley soup is SUPER (souper?!) easy. I encourage you to make it because it is healthy, delicious and fool proof.
Ewww. You’ll want to rinse them… but first we have to…
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!
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.
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!
Trim off the ends of the turnip. Cut them in half and in to large bite size pieces.
Now the time has come for the barley. It took me forever to locate this barley in my grocery store. I thought it would be by the quinoa or flax and it wasn’t by the rice and couscous. I found it in the international isle by its lonesome. Who knew?
Enjoy! And if you give this Vegetable Beef and Barley Soup recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
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