Beef Barley (or brown rice) & Vegetable Soup
On a cold afternoon, warm up with this good old-fashioned Beef Barley (or brown rice if you are gluten-free) and vegetable Soup. The entire soup will take about 3 hours, so plan ahead. The leftovers will keep a smile on your face for days.
Beef Barley (or brown rice) & Vegetable Soup Serves 10-12
Broth:
2 lbs of range-fed round steak, cut into cubes
8 cups water
2 tsp. salt
1/2 tsp dried oregano, crushed
1/4 tsp dried marjoram, crushed
1/2 tsp ground pepper
2 bay leaves
Bring mixture to a boil and then simmer for 2 hours.
In the meantime, wash, peel, and cut up vegetables. If you have organic vegetables, there is no need to peel them.
Soup:
I use one large can of tomatoes, pureed right in the can with a hand puree tool. Diced tomatoes are another nice option; it depends on whether you like pieces of tomato in your soup.
2 cups of fresh or frozen corn
1 can of cut green beans, or 1 1/2 cups fresh or frozen cut up green beans.
3 large carrots, sliced
2 cups finely chopped onions
2-3 medium sized potatoes, cubed
2 stalks celery, sliced
1 small package frozen mixed vegetables
2-3 cups more water if, or as needed
2-3 beef bouillon cubes. Herb-Ox is gluten-free, but it does have some whey in it.
3/4 cup barley or brown rice
Bring pot to a boil then simmer for 1 hour.
These ingredients do not have to be exact. Use this recipe as a base and adjust it as you like.
Serve with some bread or rolls, gluten-free if needed, and enjoy!
Or serve with my husband’s favorite, Quick Homemade Dinner Rolls.
I prefer The Best Gluten-Free Sandwich Rolls. These are still the best gluten-free rolls I have ever had. It’s best to have these made ahead and in the freezer for an easy item to grab and defrost, as they are a bit more time-consuming…but worth it.
Enjoy!
