Fall for the Soup

As the autumn weather rolls in, we start to feel the chilly wind from the North. Wearing thick coats and sweaters for the cold, dry weather also makes us crave nice, hot soups.

For our family, we would rather eat our own traditional soups from a store instead of making it ourselves. But as there is limited availability for our preferred meals, we're left to eat what is convenient. Among us, we choose to have Vietnamese Beef Noodle soup (Phở) most of the time, but for Western options, our family likes to enjoy Chili, and Beef & Barley soup in the cold weather.

As a hearty meal, I would love to share that Beef & Barley soup comforts us from the brisk autumn weather. Also, it is rich in nutrition full of vegetables and grains like barley. This flavorful treat is also suitable for children who can bear the spice.

Beef and Barley Soup (5-10 serving)

Ingredients

8 oz.     Beef (sirloin)
5 cups  Beef Broth
1 cup    Pearl Barley (uncooked)
1 cup    Chopped tomato
1 cup    Chopped carrot (small chopped)
1 cup    Chopped onion (small chopped)
1 cup    chopped celery (small chopped)
1 tbsp   Thyme (finely chopped)
2          Bay leaves
1 can    Tomato soup (12 oz)
1 can Dice Stewed Tomato (12 oz.)
2 tbsp   Olive oil (or) Butter
1 tbsp   sugar
2 tsp     salt

Instruction

1. On the stove top, heat up the 8 qt dutch oven with medium-high heat add the olive oil.

2. Then add the beef (small cubed) together with salt and pepper. Stir the meat to make it brown and add the onion, carrot, and celery.

3. When the onion is translucent, add finely chopped thyme, chopped tomato, and stir.

4. Then add the barley (pre-washed) then add beef broth, diced stewed tomato, sugar and a cup of water and boil with high heat then turn down the heat let it simmer for  30 more minutes. Add the Bay leaf, may add 2 cloves (optional).

5. When the barley grains and meat are tender soft enough to chew, add the tomato soup and stir. Let the soup to simmer for 5 more minutes. Add salt to your own taste.

6. We can turn off the heat and sprinkle the finely chopped parsley on top.

It is also suitable to enjoy this soup with either toasted garlic bread or rosemary flavored Ciabatta bread.

(Note: We may store the soups in the fridge for 2-3 days for later days meal. And soups taste better next day)