Best Beef Leek Barley Soup Recipes

Beef, Leek & Barley Soup image

Provided by Chef Sean 2

Categories Grains

Time 3h20m

Yield 8-16 serving(s)

Number Of Ingredients 8

2 beef short ribs, meaty (cut or not)
1/2 cup pearl barley
3 garlic cloves, minced
2 onions, chopped
3 big leeks, cut lengthwise (use both white and green parts)
2 cups chopped mushrooms (optional)
8 cups filtered water or 8 cups beef stock
black pepper

Steps:

Trim the short ribs to get any surface fat and place on bottom of soup pot.
Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand.
Pour in the filtered water. Let simmer on the back of the stove for a minimum of three hours.
At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup.

Nutrition Facts : Calories 77.6, Fat 0.3, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 17.6, Fiber 3, Sugar 2.6, Protein 2.1

BEEF, LEEK AND BARLEY SOUP image

Number Of Ingredients 9

Steps:

1. Trim two big, meaty short ribs and put them on the bottom of your soup pot. 2. Add 1/2 cup of barley, three big cloves of garlic shopped up, two chopped onions, mushrooms, and three leeks cut lengthwise and then into segments-use both the white and the green parts. Grind in a little black pepper. 3. Add about eight cups of filtered water or beef stock and let it simmer on the back burner for at least three hours while you go about your business. Leave covered for first 1.5 hrs, then remove lid. Stir once every 20 minutes to be sure nothing sticks to the bottom. You can also add lima beans, peas, corn, string beans and chopped tomatoes at any point, or the second day, should you have any leftover. 4. Before serving, skim off the fat, take the meat off the bones, chop it and put it back in the soup. If desired, chill soup and re-skim. Serve with challah.