Vegetable Beef Pork Barley Soup

That’s a mouth full. This is a perfect hearty soup for a cold winter Sunday. I am starting with a beef short rib and a pork sausage to help flavor the soup. Barley is great this time of the year and with all the vegetables and meat, this soup is gonna be great. When you make this soup, think being at a “Grandma’s house” on a Sunday afternoon in New Hampshire, and the soup will taste amazing.

You will need:

• 1/4 cup extra virgin olive oil
• 1/2 lb beef short rib
• 1/2 lb italian pork sausage
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 cup chopped onion
• 1/2 cup pearl barley
• 1 28-ounce can whole tomatoes and the juice
• 3 qts. water
• 3-4 bay leaves
• 6 garlic cloves sliced
• Tsp saltTsp fresh black pepper

Directions:

1. Heat oil in large pot over medium-high heat. When the oil is rippling and hot, add the beef rib and sausage, salt n pepper and brown the meat on all sides.
2. Add garlic, 1/2 cup of the onion, bay leaves and sauté for 10 minutes.
3. Add celery, balance of the onion, carrots, sauté for 10 minutes.
4. Add tomatoes and the juice, water, barley. Bring to a rapid boil, lower heat to simmer, cover and simmer for 40 min.
5. Remove the lid break up the sausage, taste for salt n pepper.
6. On a medium boil, uncovered, cook the soup for 15 more minutes to allow it to reduce and concentrate the flavors.
7. Remove beef rib, bay leaves and serve.

  – Daniel Mancini 

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