Mmmmmm–beef, barley and lentils goes so well together. This soup is packed with goodness. All the spices and herbs make bring out so much flavor. Good news, any or all of the ingredients can be easily exchanged.
1 hour 15 minutes
1 pound beef roast, sliced or cubed
1 tsp. onion powder
2 tsp. garlic powder
1 tsp. dried thyme
½ tsp salt
2 TB. olive oil
1 cups dried lentils
2 cups water
1 medium red onion, diced or sliced
5 garlic cloves, diced
2 cups celery, chopped
3 cups broccoli, chopped
½ cup barley
8-10 cups beef broth
¼ cup parsley, chopped
- Prepare the beef and combine it with the onion powder, garlic powder, dired thyme, salt and olive oil and place into a plastic bag.
- Let this mixture sit and marinate for at least 2 hours and up to 8 hours.
- When you are ready to begin preparing the soup, place the water and lentils in a medium saucepan for 15 minutes. This will partially cook them prior to being put into the soup.
- Chop the onion, garlic, celery and broccoli.
- Sauté the marinated beef for about 6 minutes, until mostly cooked.
- Remove the beef from the pan and wipe away excess oil.
- Sauté the four ingredients from step 4 in the same large skillet with a small amount of olive oil. I did not have a skillet large enough to fit all of the ingredients. I instead sautéed the items in shifts, the onions and garlic first followed by the celery and broccoli.
- Combine the beef broth, barley and lentils in a stockpot that holds at least 6 quarts.
- Place over medium/high heat and bring to a boil.
- Once boiling, add in the beef onions, garlic, celery, and broccoli and reduce to the heat to medium.
- Let the soup cook for about 10-15 minutes. Be sure that the beef is cooked all the way through and both the lentils and barley are soft and chewy before serving.
- Remove the soup from the heat and stir in the freshly chopped parsley.
*Serve with toasted ciabatta bread.