Beef Barley Soup

3 Feb

Beef and Barley Soup unnamed

It is always good to remember that you can add almost anything to a soup but I like this soup plain.

1 1/2 pound  of diced beef. I use an inexpensive cut like chuck because it has a good flavor.

3 big marrow bones. The marrow gives another great flavor.

One large chopped onion

4 chopped carrots

3 stalks diced celery

2 bay leaves

4  beef bouillon cubes

48 ounces beef stock

4 cups water

One can small white kidney  beans

2 cups packed fresh baby spinach

1 1/2 cups barley

One teaspoon salt

3 1/2 cups water

Heat three tablespoons oil in a good size soup pot.

Sprinkle salt and pepper on the marrow bones and slowly brown on all sides.

Add enough water to cover the bones, bring to a boil and then simmer.

The marrow should melt out of the bones. Set aside and chill, then  remove the top layer of congealed fat.

Remove from the pan.

Add two more tablespoons of oil and add the diced meat

Season with salt and pepper

Cook till the meat is brown and remove from the pan

Add the carrots, onion and celery and cook till soft about 5 minutes

Add the meat, bones and broth from the bones, vegetables, bay leaf, water, bouillon cubes and beef broth.

Bring to a boil then simmer.

Add the entire can, including the juice from the can of white beans

Boil the barley in the salted 3 cups of water till chewy about 30 minutes. Most of the water will be absorbed.

Add the barley to the simmering beef soup

Add the spinach

Let simmer for one hour then remove the bay leaves.

I leave the bones in the soup just because they look weird.

Serve with grated cheese and some crusty bread.

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