Autumn means nesting, reading by the fire, baking and stirring a pot of love into scrumptious homemade soup.
I’m sharing my recipe for Beef Barley Soup which I have Italianized–something I tend to do with most classics. It’s easy to make, and deliciously warm and satiating.
Get your glow on with
BEEF BARLEY SOUP—ITALIAN STYLE
2 pounds of Italian meatballs (your favourite recipe) roll them into ½ inch balls, brown in the oven and set aside
You can also substitute for 2 lbs. of cubed beef, or 2 lbs. ground turkey, whichever meat you choose to use, season with salt and brown in a skillet, then set aside
3 celery ribs, sliced
3 carrots, sliced
6 cipollini onions, sliced and roasted
4 garlic cloves, roasted and mashed
2 fresh tomatoes, peeled and chopped
2 slices Parmesan rind
2 sprigs fresh Rosemary
1 can (28 ounces) tomatoes, if whole, chop them up
1/2 cup uncooked pearl barley
6 cups beef broth
1 TBSP olive oil
Fresh basil, chopped finely, optional
Salt and pepper to taste
- In a Dutch oven (you can use a large pot as well), warm up the olive oil on medium-high heat, then add carrots and celery, stir until the vegetables sweat (about 5 minutes).
- Add cipollini onions, garlic, fresh tomatoes, stirring, cook for 5 minutes
- Add broth, canned tomatoes (along with the tomato juice) and bring to a boil.
- Once boiling, reduce heat to simmer, and add: rosemary, parmesan rinds, pearl barley, and the meat
- Cover and simmer for 1 1/2 to 2 hours, or until barley is tender.
- During the cooking process, taste to adjust salt and pepper to taste.
- At end of cooking cycle, you can remove the remainder of the parmesan rinds and chop them up to add to the soup bowls, and – optional to top with freshly chopped basil