Beef Barley Soup

This is a hearty and delicious soup that Mom created based on a soup at Mimi’s Cafe. One day when she was at work she called Katie and had her make the entire soup while she was at home and sick, (she was only 12) Ever since then Katie loves making soup!


1-1/2 lbs. Beef strips (like stir fry style) cut up into small pieces
1 Lg. can whole tomatoes, pureed in blender
1 clove fresh garlic
Few pinches of fresh parsley
1/4 green or red pepper
1 onion cut in pieces or chopped
1/2 bunch celery cut up or chopped
4-5 carrots cut up
2-3 potatoes cubed
zucchini cut up
1 tsp. Sweet basil
1/2 tsp. Oregano
2-3 flowerettes of broccoli (chopped)
1/2 to 1 tsp black pepper
1 tsp. Lawrys
Dash of clove
3 Tbsp. Red or white wine
3 Fresh tomatoes diced
1/4 c. sugar
1/2 c. barley
3 lg. cans of water (use can from tomatoes)
1 pkg. Brown gravy mix
1 pkg. Au jus mix
1 pkg. Lipton onion soup mix
1/2 c peas or fresh green beans
1/2 c. corn (if desired)

In a blender puree can tomatoes, fresh garlic, parsley and red pepper. Place in large stockpot or crock pot along with all ingredients except for potatoes and peas (because they don’t need to cook very long). Bring to a boil. Simmer on low heat 4-5 hours or higher heat for 2 hours. If using a crock-pot simmer on high for 3 hours and then on low for 3 hours or until ready to serve. Add potatoes and peas at the last 30 min. if using stove (if using crock pot you may have to put them in an hour before serving)

The slower the soup is cooked the more tender the meat and richer the flavor.