Print Recipe

Barley and Beer Soup

Barley — and barley in its liquid form — make this delicious fall soup.

Ingredients

  • 1 pound beef for stewing
  • 3 cups coarsely chopped onion
  • 2 tbsp tomato paste
  • 4 cups chopped fall vegetables
  • 3/4 cup uncooked pearl barley
  • 5 garlic cloves
  • 1 cup mushrooms
  • 3 cups water
  • 3 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 bottle dark beer
  • Parsley thyme, salt, and pepper to taste
  • 2 tbsp olive oi

Instructions

  • Sauté beef in olive oil until browned and remove it fromthe pot — replace with onion and herbs. Reduce heat andcook 10 minutes;
  • Stir in tomato paste, increase heat to medium-high, andadd vegetables, garlic, beef, water, broth, Worcestershiresauce, and beer. Add the barley, and bring the pot to a boil;
  • Simmer for 90 minutes and serve.

Notes

FOR MORE GREAT RECIPES LIKE THIS, VISIT ONTHEGO.TO AND SEARCH GRAIN FARMERS