Beef Barley Soup

  • Oil
  • 1.5 lbs stew meat
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 cans beef consomme**
  • 2 cans beef broth
  • 4 cups of water (more if needed)
  • 3 beef bouillon cubes
  • 1 cup of celery, chopped
  • 1 1/2 cup carrots, chopped
  • 1 can petite diced tomatoes
  • sprinkle of thyme
  • pepper
  • couple shakes of Worcestershire sauce
  • 1 cup quick cooking barley


Over high heat, heat a stew pot and add a bit of oil. Add in the onions and cook for a few minutes. Add the stew meat and brown until the brown juices are caramelizing on the bottom of the pan. Add the garlic and stir a few times.

Add the consomme, broth, water, and bouillon cubes. Scrape the bottom of the pan to get the yummy brown bits up. Simmer for at least 20 minutes.

Add the thyme, Worcestershire, tomatoes, carrots and celery. Cook for a few minutes or so and then add the barley. Cook for another 10-12 minutes (Or what the package of barley says) and then serve.

** If you can’t find beef consomme just use beef broth.

**Sometimes the beef broth and/or onions don’t have a lot of flavor. Add an extra beef bouillon cube, a sprinkle of onion powder, or anything else you want that will add flavor.

**Sometimes I’ll add a cornstarch slurry to thicken the broth.

Potato Soup

This would be great with all that leftover ham from Christmas!

  • 6 T Butter
  • 6 T Flour
  • 2 c milk
  • 2 c water
  • 4 bouillon cubes
  • 5-6 medium potatoes, cubed
  • small sprinkle onion powder
  • small sprinkle garlic powder
  • fresh ground black pepper
  • sliced green onions
  • cooked, crumbled bacon (or ham)
  • shredded cheddar cheese

In a large pot, melt the butter and whisk in the butter to make a smooth paste. Cook until bubbly. Slowly add the milk and continue whisk constantly to make sure there are no lumps. Add in water, bouillon cubes, seasoning and potatoes. Cook until tender. If soup gets too thick, add in more milk or water. Top with bacon, cheese and green onions.