Thursday, February 10, 2011

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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

26 comments:

  1. I wish someone would make this soup for me. I am battling the worse cold I have ever had. I finally called in sick to work today. This really would hit the spot.

    ReplyDelete
  2. I'm laughing as I read this - I made a very similar recipe and also used the regular barley. The quick soup turned into an hour wait!

    Yours looks very good - I like the addition of sirloin steak.

    ReplyDelete
  3. My hubby would love this! Sounds hearty! ♥

    ReplyDelete
  4. I've been on a barely kick lately and this came as a life saver for me. Your barely soup looks like it's out of this world Carol.

    ReplyDelete
  5. I love soup and I love Beef and Barley Soup. Looks so good! I made a quick Stuffed Pepper soup last night. Good but it doesn't take the place of stuffed peppers :)

    ReplyDelete
  6. Beef and barley soup is remembered as a favorite from my childhood. Your recipe is wonderful and perfect for a winter day. Blessings...Mary

    ReplyDelete
  7. Looks good, I love beef barley soup! I like the recipe challenge, I think I might try to make one thing from each magazine I get. We'll see how that plays out:@)

    ReplyDelete
  8. Heart and yummy!! I love all of your soups!

    ReplyDelete
  9. Oh, that would be so nice for a cold evening's meal...just add a couple of biscuits!

    ReplyDelete
  10. Oh, this looks wonderful! It's frigid here and I'd love a bowl of beef barley soup tonight. I've saving this recipe to try!

    ReplyDelete
  11. I've been craving beef soup, and this sounds wonderful Carol!

    ReplyDelete
  12. Looks delicious, Carol. I always make it with some beef with a bone. You know all that about the marrow and bones. Probably not true, but I still do it. So it is always a slow cooking soup here.

    ReplyDelete
  13. That looks healthy and hearty! How do you like that magazine Eating Well? I've seen it but not bought it. Love that you really took this challenge seriously :-) I have sooooo many more recipes too try too. Thanks for playing!

    ReplyDelete
  14. The more cookbooks, the busier the taste test kitchen is! I love this soup. I also remember using oxtail.

    Hmmm, we started a challenge at work last Monday, and we have a prize for the biggest loser. So my kitchen will slow down for a while. In 12 weeks, I will let you know.

    ReplyDelete
  15. This is what I call a satisfying, tummy warming winter soup. I have just enough barley in the cupboard to make a pot. I will enjoy the smell of it simmering on the stove as I get ready for the weekend.

    ReplyDelete
  16. I can't blame you with such a weather for wanting as many soups as possible. And this one looks particularly appealing.

    ReplyDelete
  17. looks delish. I made beef barley soup for the first time this week.

    ReplyDelete
  18. Oh I want a bowl of this and I wish that someone else would prepare it for me! It would be perfect for this nasty cold that I have. I know this sounds crazy but I have never tried Barley before. I am going to bookmark this recipe to try soon. Thanks, Carol! Have a great weekend, Candace

    ReplyDelete
  19. Believe it or not, I have never had barley soup before. This looks so warm and tasty.

    ReplyDelete
  20. This soup is so delicious looking. very warm and comforting!

    ReplyDelete
  21. Love Barley soup; now I have another to add to my recipes; thank you.
    Rita

    ReplyDelete
  22. I'm with you about magazines. Every once in a while, I go through a pile and save the recipes I like. Some I just can't throw out...I keep remembering Gourmet and all the issues I wish I still had!

    My mother made a divine barley soup. This one looks even better!

    ReplyDelete
  23. I love barley, so this soup looks heavenly! Thanks for the recipe..

    ReplyDelete
  24. Fantastic recipe!! Wish I had some right now. You are right though, it is still soup weather...now we all need to think more positive, warm thoughts!
    ♥, Susan

    ReplyDelete
  25. I don't think I've ever had barley (blame it on being Filipino), but I hear it's good for you. The soup looks good, too.

    ReplyDelete
  26. Your soup looks wonderful. Sometimes I get as many bookmarks in my cookbooks as I do online! Congratulations on getting through some of them.

    ReplyDelete

Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top