Beef Barley (or brown rice) & Vegetable Soup
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On a cold afternoon warm up with this good old-fashioned, Beef Barley (or brown rice if you are gluten free) & Vegetable Soup. The entire soup will take about 3 hours, so plan ahead. And 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 in 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 boil and then simmer for 2 hours.
Meantime wash, peel and cut up vegetables. If you have organic vegetables, or course no need to peel.
Soup:
1 large can of tomatoes, I puree them right in the can with a hand puree tool. Diced tomatoes are another nice option, it depends if 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 – it does have some whey in it though.
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 how ever 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 personally prefer, The Best Gluten Free Sandwich Rolls for myself. 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 these are a bit more time consuming…but worth it.
Enjoy!
