Every year when I was a little kid, my mom would make us this soup before we went trick-or-treating.
Normally, I would call it Halloween Soup, but since Halloween was a few weeks ago it will have to go by its normal and boring name – Vegetable Beef Barley Soup. Either way, this soup has serious warming abilities, which is good because it’s already the middle of November.
Did I mention that I’m going home in two weeks? And did I mention that it’s because my sister and one of my best friends are getting MARRIED?! Well that’s why and I’ll be back in Wisconsin from the end of November until January. I am so excited and really can’t wait to leave!
Since it’s hard to find beef and chicken broth in France, I always have some of these on hand. I usually use them to make chicken broth, but this time I substituted them for bouillon. 1 of these is the equivalent of 2 bouillon cubes.
*Update: my mom recently informed me that they sell these little guys in the states now and they’re called Homestyle Stock by Knorr.
- 1 pound beef stew meat
- 1 tablespoon olive oil
- 1 cup water
- 2 beef bouillon cubes (or 1 bouillon pack)
- 1 ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 2 garlic cloves, minced
- 4 cups water
- 1 celery stalk, chopped
- 1 medium onion, diced
- 1 cup quick-cooking barley (uncooked)
- 3 – 4 cups frozen mixed vegetables
- 1 15-ounce can diced tomatoes, with juice
- 2 extra bouillon cubes (or 1 extra bouillon pack)
- In a large pot over medium-high heat, brown the beef in the olive oil.
- Once the beef has browned, add the garlic, 1 cup of water, bouillon, bay leaf, and salt & pepper.
- Reduce heat, cover the pot and simmer for 1 hour.
- After one hour, add the remaining ingredients and bring to a boil for 10 minutes.
- Reduce the heat and simmer for about 30 minutes.
- Adjust seasonings if necessary.