Beef Barley Soup

This Tomato Beef Barley Soup is a recipe I have been working on for a few years. Inspired by Minestrone soup, which I also love, this is kind of a combination of the two of them. It is very warming on a chilly day, but also good any time of the year. A hearty, almost stew consistency, soup that will warm you up and satisfy your tastebuds too.


  • 2 lb. London Broil Beef cut
  • 2 cups Dry Red Beans, pre-soaked & cooked
  • 1 cup dry Barley, soaked overnight in fridge.
  • 1 large carrot, washed and unpeeled
  • 1 large russett potato
  • 1 large garlic clove, chopped finely
  • 2 stalks celery, including leaves
  • 1 white or yellow onion, small to medium
  • One 32 oz. can Crushed Tomatoes
  • 1 Tbsp. Tomato paste
  • 2 cans College brand Beef Stock
  • Water
  • Salt and Pepper
  • Italian Seasoning Mix
  • Fennel Seeds, or fresh fennel bulb
  • Olive Oil
  • Optional: Cheddar Cheese & Oyster crackers

Prepare the dried beans and barely the day before. Partially freeze the London broil cut, and then slice thinly into strips. Cut the strips into 3 equal sized pieces. Cover and set aside.

Slice the carrot and celery, including leaves. Chop the onion. If you are using fresh fennel bulb, slice only the base of the bulb for use, saving the rest for another use. Prepare a stock pan by adding to stove on medium high, then place 1 or 2 tablespoons olive oil. Allow to get hot. Put the cut vegetables into the oil and allow to lose their crispness, cooking about 5 minutes. Place garlic into veggie mix the last minute.

Add 1 1/2 cups of water to the stock pot. Allow to boil. While water heats up, peel and chop the potato into medium sized chunks. When it's boiling, add the potato to the stockpot and cover. Boil until the potatoes are al dente, about 4 to 5 minutes.

While the potato cooks, prepare a skillet by adding a tablespoon or so of olive oil. Place on high heat, let skillet almost smoke before adding the London broil pieces to it. Stir after 2 minutes, to evenly cook meat. Cook no longer than 3 minutes. Remove pan from heat and set aside.

When the potatoes are al dente, add the Beef Stock. Then add the beans, barley, the crushed tomatoes, and tomato paste to the stockpot. Now add the London broil and all of the pan drippings. Scrape the bottom of the pot to make sure you get the hardened pieces, they have all the flavor in them.

Lower heat on Stock pot to simmer. Allow everything to simmer 25 to 30 minutes, stirring occassionally. When the flavors have melded, add the Italian seasoning. If you didn't use Fennel bulb, add the fennel seeds now. Stir seasoning into soup, and cook one more minute. Remove from heat and serve.

This soup is great topped with Cheddar Cheese and Oyster Crackers.

Store unused portion in refrigerator for up to 3 days. You can also freeze the leftovers.

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