Large-Batch Beef Barley Soup

When you need to feed a big crowd, this hearty recipe will do the trick. You can also can this soup, just omit the pearl barley until you reheat the canned soup.

Makes: 12 quartsHands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium


Makes: 12 quarts

Ingredients

  • 1 boneless rump roast (3 lb.), diced
  • 3 Tbsp. oil
  • 1¾ gallons water
  • 2 cups pearl barley, cooked
  • 4 medium onions, chopped
  • 15 large carrots, cut into thin founds
  • 8 stalks celery, chopped
  • 9 cloves garlic, chopped
  • 3 bay leaves
  • 1 Tbsp. tarragon
  • 2 Tbsp. oregano
  • 2 Tbsp. salt
  • 1 Tbsp. black pepper

Directions

  • Brown the beef in a large stockpot using minimal oil. Scrape the bottom to loosen the little pieces.
  • Add remaining ingredients into the stockpot, bring to a boil, then simmer for 1 hour over low heat.