Still soup weather so I tried another new one...

I get so many cooking magazines, they tend to pile up sometimes, and there are so many recipes to choose from that I would love to try, but I can't get to everything I would really like to make. So the "to try" pile grows. And grows. But since it's been soup weather for some time here in New York, I decided on a very quick and very easy beef barley soup from EatingWell magazine, called what else but Quick Beef Barley Soup. Too bad when I follow a recipe, I don't exactly follow and it turned out to be not so quick but still very easy. Had to simmer for some time. Much longer than instant or quick cooking. But really good. I used regular pearl barley, not quick, takes much longer to cook, but tastes so good, with a nice chew to it! I subbed chicken soup for some of the beef broth and the water in the recipe, and then added sliced white button mushrooms. If you are looking for a delicious, somewhat quick, no fuss hearty soup, look no further, this fits the bill. A keeper for sure!

Thanks to Suzy at Kitchen Bouquet and her Great Cooking Magazine Challenge for February, my magazine pile is now a little more current, I was still reading from way back in December, but I finally made it all the way to February! I'll be challenging myself for a while, I bookmarked plenty to try. Too bad, but sometimes takeout gets in the way of a good challenge! Not this time. This soup was worth the effort.

Quick Beef and Barley Soup
Source: EatingWell magazine, Jan-Feb 2011
adapted by There's Always Thyme to Cook
Printable Recipe
4 servings

8 ounces sirloin steak, trimmed and cut into bite-size pieces
olive oil
1 medium onion, chopped
1 large stalk celery, sliced thin
1 large carrot, sliced in coins
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
3/4 cup quick-cooking barley (I used pearled barley and just simmered longer)
2 cups beef broth
3 cups chicken broth
salt and freshly ground pepper, to taste

Sprinkle steak with a little pepper and salt. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak, stirring often, until browned on all sides. Transfer to a bowl.

Add another 2 teaspoons oil, and the onion and celery to the pot and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots and cook for another 3 minutes and stir again. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste. Cook for a couple more minutes.

Add barley, broth, mushrooms, salt, and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; add the beef and juices, cook until the barley is tender. This recipe can be doubled, if leftovers are thick you can thin it with more broth.

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 Check out The Great Cooking Magazine Challenge at Kitchen Bouquet, the February 2011 edition!

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