Beef Barley Soup is a simple soup for any level cook. You get a hearty soup loaded with chunks of beef and vegetables and thickened with barley. Makes a bunch and can be frozen for later.
If you don’t feel like trimming and cutting a chuck roast, simply use stew beef that’s already cut for you.
Use the leaves from the celery tops for more flavor. This soup is simply seasoned with salt and pepper. Season to your taste and don’t be afraid to season because this makes a lot of soup.
Squeeze a wedge of lime over each serving and stir the juice in to brighten the soup. The lime is an important part of this soup
Ingredients
3 pounds chuck roast trimmed and cut into 1 ½ inch chunks OR buy stew beef already cut
3 – 4 carrots peeled and chopped into 1-inch slices
3 – 4 ribs celery plus any leaves chopped into 1-inch slices
1 large sweet onion chopped
1 ½ pounds frozen yuca See NOTES about the root
¾ cup pearl barley rinsed and drained
2 tablespoons kosher salt to start
2 teaspoons pepper or to taste
3 quarts water
2 limes
Instructions
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