Tuesday Tastiness #3 - Beef Barley Soup

I made this delicious beef barley soup last night, alongside some homemade garlic bread rolls, and thoroughly enjoyed my meal. Very, very, very tasty. And yummy, too.

As usual, I doubled the recipe (used two pots) so we could eat it for lunches throughout the rest of the week or to possibly freeze in lunch-size portions to have available later on instead of buying cans of soup at the store. (Remember we homeschool and my husband works from home, so we're always here at the house for lunch!)And there's always the option of freezing the whole extra pot for another soup supper meal later in the month, but I don't see that happening.

Beef Barley Soup

1 lb. hamburger or stew meat (I use grass-finished beef as much as possible)

4 cups beef (or chicken) broth/bone broth* (I keep these on hand in the freezer)

1/2 cup barley (dry, not cooked)

2 cups of your own frozen or canned tomatoes OR 1 14 1/2 oz. can petite-diced tomatoes

2 cups corn

1 can Rotel (we use mild)

1 carrot, diced

2 celery stalks, diced

onion, diced

1-2 cups green beans

Mrs. Dash, to taste

Salt and Pepper, to taste (approximately 1 T. salt)

Water to fill a 7-quart stock pot almost full after all ingredients are in

As always, change up the measurements to suit your family's preferences. (If you prefer more corn and less green beans or what-have-you, just make those adjustments. Soup recipes are very forgiving!)

If using stew meat, I usually put the meat on to cook in some water at least an hour before I start adding other ingredients. This helps to make the meat tender and good. After cooking the meat, but before adding the other ingredients, chop it into small pieces or shred it. (Shredding is faster and easier and I don't even have to take it out of the pot, just use two forks and pull it apart. Personally, I prefer to shred.)

If using hamburger, brown it with the onions, carrots, and celery and then add all the other ingredients.

Simmer for about an hour (or more) to blend the flavors and then enjoy your wonderful meal.

*Using homemade broth serves at least two purposes. It brings a richness to your soups that you will not get from canned broth from the store. Also, it has nutritive properties that help boost your immune system and keep your body healthy.

This post linked to The Grocery Cart Challenge