Comfort food. Just that name make us gain a bunch of weight. But you can make it with lower calories and stillnot lose the goodness. Homemade soup is the perfect comfort food. It warms you up on these odd midwestern chills. It helps when you are not feeling well. It’s just enough when you’re trying to maintain your weight for your dress for your daughter’s wedding. So let’s just call it perfect food and be done.
While visiting the reception site with my daughter we decided to go to Portillos for lunch. They had Beef Barley Soup on the menu and we both had a cup. I forgot how wonderful it could taste. I could not get it out of my mind and became possessed to make it. It’s one of the “longer” soups you have to make when you’re at home. I think the best time to make it is while you’re making dinner for dinner or lunch the next day. (Then you get to sneak a taste before you go to bed.)
I made a pork tenderloin roast and started the soup for the next day.
Beef Barley Soup
- 3 Tablespoons Extra Light Olive Oil
- 1 lb lean Beef stew meat
- 1 package beef bones
- 1 cup diced carrots
- 1 cup diced white onion
- 1 cup diced celery
- 2 boxes of beef broth (lite on the sodium and fat)
- 1 Tablespoon roasted garlic (or 2 cloves diced)
- 3 sprigs of thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
- 1/2 package of pearl barley prepared
Heat your dutch oven and add the olive oil and the beef. Brown the beef and bones. Add the garlic and incorporate. Stir for a minute. Add the veggies, the broth, the thyme, bay leaves, salt and pepper. Bring to a boil. Reduce the heat to a simmer and cover for an hour.
Remove the beef and bones. Shread the beef and add back into the soup. Remove the bay leaf and the stems of the thyme.