Beef Barley Soup in 15 Minutes

Recipe By: Miriam Borys Busby  

Please click here to go to my YouTube video of this great recipe just in time for Super Bowl. If you double this recipe it would be perfect for a crowd.

Yield:  6 servings

Ingredients:

2tbsp. olive oil 

200g ground beef  (you can use more if you want a more meatier soup)

1 large onion (diced medium)

2 carrots - diced medium

2 tbsp. tomato paste

1/4 cup  red wine
1 cup barley

5 cups beef stock 

2 bay leafs

salt & pepper to taste

Directions:

Add oil to your soup pot and heat up pan first.

Saute beef first and then onions and carrots until the onions are transparent.

Add tomato paste, bay leafs and seasonings 

Deglaze with red wine if available.

Add beef stock & barley and allow to come up to the boil.

Once boiled reduce heat and simmer on medium for 10 minutes. The barley will not be fully cooked yet but 

Serve hot.

Miriam's FOODSAFE Tips: always store leftover soup in the fridge as soon as it has cooled down enough. Never leave leftovers cooling out of the fridge for more than 2 hours as this will encourage those pathogenic microbes to grow and could cause food borne illness.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com