Beef & Vegetable Barley Soup

Total time: 5 hours plus chilling time

Ingredients:

  • Stock:
  • 32oz (1000gr) beef short ribs
  • 1 large onion, quartered
  • 2 ribs celery or a bunch of celery tops, cut into large pieces
  • 1 carrot, cut into pieces
  • 2 cloves garlic, smashed
  • 3 bay leaves
  • 1 bouquet garni
  • 1 tbs olive oil
  • water to cover
  • salt to taste or 2 - 3 tsp beef base
  • Soup:
  • 1 large onion, chopped
  • 4 ribs celery, chopped
  • 4 carrots, peeled, chopped
  • 3 cups regular or Savoy cabbage, chopped
  • 2 1/2 - 3 quarts beef stock, or more... depends on how you like your soup
  • 1 cup pearl barley
  • 4 tbs tapioca optional - thickens the broth slightly
  • the beef from the ribs, cut into small pieces, fat discarded

Instructions:

  • Stock:
  • Heat oil in a 5 qt Dutch oven.
  • Add beef and brown well.
  • Add remaining ingredients for stock and enough water to cover it all.
  • Cover and simmer for 3 - 4 hours.
  • Remove and strain, discarding vegetables.
  • Refrigerate meat and stock separately overnight.
  • Soup:
  • Remove fat from stock and discard.
  • Heat stock to a simmer.
  • Add the onions, celery, carrots, and cabbage as you chop, keeping soup at a steady simmer.
  • Add barley, tapioca if using, cover, reduce heat and simmer for 1 - 1 1/2 hours, until vegetables are tender and barley is done.
  • Add beef, heat through and serve.