Vegetable Beef Barley Soup

The yellow ones are sweeter but if you only have purple for example, use them.

Don’t get hung up on the precision of the onion chopping, or any of the vegetables for that matter; once they’re in the soup no one will know – or care.

Try to find celery THIS dark and leafy! And even if it’s not, still use the leaves.

The celery leaves will dull with cooking so I added some lightly steamed ones just before serving for added color.

Vegetable Beef Barley Soup*

1 very big yellow onion, or 2 small (Don’t skimp!)
6 cups stock (To see the post on homemade stock, click here.)
3 celery stocks+leaves (The darkest, greenest ones you can find)
2 lg carrots (No need to peel)
1 red pepper
1 large zuccini
1 cup cooked barley (Cook it like rice)
3 beef sausages (Or use left-over beef, chicken or forget the meat and go veggie.)
3 bay leaves
1 tsp oregano
1 tsp thyme
1 tsp basil
1 lg pinch nutmeg
1 lg pinch chili flakes
Salt & pepper (lots)

* Recreated in my NYC kitchen since Dad never wrote down a single recipe.

Chop onions (coarsely) and saute in oil. Add half the broth and water. Chop all the other ingredients (not too finely as you want them to hold up to cooking and not go to mush), add to the onions . Add remaining broth+water. Add barley, beef, and spices. Let simmer for 20 minutes. Taste and add whatever you think you need more of. Turn off flame and let sit for an hour. (This is critical to get all the flavors to mix; you don’t need any extra heat from the flame as the soup will keep cooking with the heat’s that’s there.) Makes about 6 (add more broth to extend it.)

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