Beef Barley Soup with Onion Cheddar Biscuits.

Written By Nicole Borner

This is a quick, flavorful and healthy beef barley soup. Perfect on a cold wintery day and simple enough to make even after a full day of work.

Beef Barley Soup

Ingredients:

  • One pound of DeBruycker Charolais ground beef

  • One med or small onion chopped

  • 4 cloves of fresh garlic diced (you can substitute with quality ground garlic)

  • 3-4 small to medium potatoes, diced

  • 1 cup chopped cabbage (optional)

  • 1/2 cup frozen corn

  • 1 cup chopped carrots

  • 8 cups of beef broth ( homemade is best, but in a pinch I use Better than Bullion Roast Beef Base)

  • 12 oz can stewed tomatoes

  • 4 TBLS of tomato paste

  • 1 TBLS of Thyme

  • Salt and Pepper to taste

  • 1/2 cup or so of QUICK cook Barley- (especially if you are making this after a day of work).

  • Can add green beans and any other vegetable you like

DIrections:

  • Brown the ground soup pan

  • Add onion and half the garlic

  • Add broth and remaining ingredients

  • Bring to a low slow boil, not fast!

  • Taste to adjust flavors

  • Cook until potatoes, carrots and barley are done.

  • I like to put this on simmer and let sit for about an hour, but that isn’t necessary, it just mellows the flavors and makes the texture of the vegetables better.

Biscuits with Cheddar Cheese and Sauteed Onions. Heat oven to 425 degrees. Cook for 20-25 minutes

Ingredients:

  • 2 cups flour

  • 1 TBLS baking powder

  • 1 1/2 tsp salt

  • 3/4 milk

  • 12 TBLS of butter (1 1/2 sticks)- my tip. I freeze the butter and then grate it with a cheese grater! Seriously, give this trick a try.

  • 1/2 cup cheddar cheese

  • 1 small onion, chopped, sauteed and cooled.

Directions:

  • Sift dry ingredients in a bowl

  • Add grated, or diced cold butter

  • Add onions and cheese- just quickly toss all this with your clean hands :)

  • Add milk and mix quickly, do not over mix. Just enough to make a slightly sticky dough.

  • Dump on to board, use hands, shape into a smallish circle. Cut circle in half. Stack the two pieces on top of each other, shape into a circle, cut again and stack on top of each other. Shape into a circle about 8” to 10” across. Use about a 3” biscuit cutter.

  • Butter a 10-12 inch size cast iron pan. Place biscuits in pan, cook for 20-25 minutes.

  • The perfect, flaky, flavorful biscuit ever.

Enjoy!

Do well, Eat well and Be well!

Live your Legend!

Nicole Borner
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