The Pennsylvania Dutch people take advantage of their gardens whenever possible, and this easy version of a classic hearty Amish Beef Barley soup recipe is chock full of veggies for a healthy stick-to-your-ribs main dish soup. If you've been looking for a beef barley soup recipe that's made with good-for-you, down-home ingredients, then this is the easy soup recipe for you. Plus, you can pack up the leftovers to reheat the next day for lunch!
| 2 tablespoons vegetable oil |
| 1 pound beef stew meat, cut into 1/2-inch chunks |
| 1 onion, chopped |
| 8 ounces sliced fresh mushrooms |
| 3 carrots, coarsely diced |
| 1 (14.5-ounce) can diced tomatoes, not drained |
| 8 cups beef broth |
| 1/2 teaspoon salt |
| 1/2 teaspoon black pepper |
| 3/4 cup quick-cooking pearl barley |
1) In a soup pot over high heat, heat oil. Add beef, onion, mushrooms, and carrots and sauté 6 to 8 minutes, or until they begin to brown. Add diced tomatoes including the liquid, beef broth, salt, and pepper; bring to a boil. Reduce heat and simmer on low 30 minutes, or until beef is tender, stirring occasionally.
2) Add barley and simmer an additional 15 to 20 minutes, or until barley is tender. Serve immediately.
Notes: This is great to serve after a bone-chilling barn-raising, or any day you could go for some real hardy soup-slurping goodness!
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