Along the lines of our last recipe, this is a hearty, warm soup that is easy to pull together and doesn’t require measurements or any special instructions. Plus, it uses up stuff that you’ve got lying around in your pantry which is always a good thing as we don’t believe in waste around here (renew, reuse, recycle).
The inspiration for this post comes from our friend Deb at Smitten Kitchen who posted her Beef, Leek and Barley soup back in the beginning of October. Since that post, we’ve made this soup two or three times, so we’re pretty sure we can vouch for its awesomeness. You’ll need a package of short ribs (you know how much we love them, so don’t be shocked that we’ve got a package of them lying around), a couple of leeks, some onions, garlic, barley, mushrooms (we’ve used dried, fresh and a combination of the two).
Beef, Leek and Barley Soup
Adapted from Deb Perelman’s Beef, Leek and Barley Soup
1. Trim the fat off of a couple of meaty short ribs and put them on the bottom of your soup pot.
2. Sear the short ribs so that they have some nice color on both sides.
2. Add 1/2 cup of barley, four cloves of garlic chopped up, two chopped onions, and three leeks cut lengthwise and then into segments–use both the white and the green parts. Add some fresh mushrooms now, or if you have any other vegetables that you’d like in this soup, add them as well. Season with salt and pepper.
3. Cover the ingredients with beef stock and let it simmer on the back burner for at least three hours. Now is when we like to add dried porcini mushrooms (because we usually have them in the pantry at all times). Deb says that we can also add lima beans, cube potatoes, peas, corn, string beans and chopped tomatoes now or even on the second day, should you have any leftover.
4. Before serving, skim off the fat–there will be a bit, as short ribs are quite fatty–take the meat off the bones, chop it and put it back in the soup.