|Nutritional Guidelines (per serving)|
|Servings: 6 servings of soup|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 8g||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is one of those versatile kitchen sink types of soups. I concocted this based on what I had in my refrigerator and freezer at the time. Let your imagination be your guide. I like to sweat my vegetables and the barley in a little butter or oil to slightly caramelize the veggies and coat the grain. It really makes a difference. This is a good candidate for a slow cooker.
- 2 tablespoons butter or canola oil
- 1 large onion (peeled and chopped)
- 1 medium turnip (peeled and chopped)
- 1 small parsnip (peeled and chopped)
- 2 carrots (peeled and sliced 1/2" thick)
- 2 ribs celery (sliced 1/2" thick)
- 1 finely chopped garlic clove
- 1/2 cup barley (rinsed and drained)
- 3 medium potatoes (peeled and cut into 8ths)
- 3 large tomatoes (peeled and chopped, or 1 (28-ounce) can of diced tomatoes)
- 1 tablespoon beef base
- 4 cups water or more as needed
- 1 stock sachet (see below)
- 8-12 ounces leftover roast beef (steak or prime rib, cut into 1/2" pieces)
- Salt and pepper to taste
In a large saucepan or Dutch oven over medium heat, saute onion, turnip, parsnip, carrots and celery until slightly caramelized. Add garlic, barley, and potatoes and saute 2 minutes with rest of vegetables.
Add tomatoes, beef base, water, and sachet. Bring to a boil, turn heat to low and simmer uncovered 1 hour or until barley is done, stirring occasionally.
Remove sachet, add beef and heat until warm throughout. Adjust seasonings. Serve in a heated bowl with a parsley garnish, if desired, accompanied by a green salad and crusty bread.