I woke up today and there was snow on ground and this weekend we are heading to Chicago to tailgate in 20 degree weather. Soup season is here (and will probably stay here for quite awhile…boo).
This rich and comforting soup comes from the new issue of Hy-Vee Seasons. I made it a couple days before I actually ate it so the flavors could marry. It’s one of the best vegetable beef soups I’ve had. Pair with a piece of crusty bread and warm up!
1. In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add cubed beef and onion and cook until beef is no longer pink, about 5 minutes.
2. Add broth and bring mixture to a boil.
3. Add barley, thyme, oregano, bay leaf, salt and pepper, cover and simmer for 1 1/2 hours.
4. Add tomatoes, celery, carrots, mushrooms, water and rice. Return to boiling. Reduce heat, cover and simmer 45 minutes longer, or until vegetables are tender. Remove bay leaf and serve.
Hearty Beef and Vegetable Soup
Serves 10
All you need:
2 tablespoons extra-virgin olive oil
2 pounds boneless arm roast, cubed
1 large onion, chopped
2 (32 oz.) containers beef broth
1/2 cup hulled barley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper, to taste
4 stalks celery, sliced
2 cups chopped carrots
8 oz. baby bella mushrooms, sliced
1/2 cup water
1/2 cup wild rice
1. In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add cubed beef and onion and cook until beef is no longer pink, about 5 minutes.
2. Add broth and bring mixture to a boil.
3. Add barley, thyme, oregano, bay leaf, salt and pepper, cover and simmer for 1 1/2 hours.
4. Add tomatoes, celery, carrots, mushrooms, water and rice. Return to boiling. Reduce heat, cover and simmer 45 minutes longer, or until vegetables are tender. Remove bay leaf and serve.
Nutrition facts per serving: 230 calories, 4.5g fat, 1.5g saturated fat, 60mg cholesterol, 840mg sodium, 22g carbohydrate, 4g fiber, 26g protein