This comforting beef barley soup is made with leftover beef bones, creating a deep savory flavor with chewy barley and fresh herbs. A perfect way to use up beef bones from Christmas, or made with chuck roast.
1. Sauté the onion, celery and carrots in olive oil over medium high heat with salt and pepper until onions are translucent (3-5 min).
2. Add garlic and mushrooms and sauté for 2-3 more mins.
3. Add the beef bones (or chuck roast) and brown in the pot for 2-3 mins; add the chicken broth, bay leaf and thyme.
4. Bring to a boil and then cover and simmer 45 minutes, add barley, bring to a boil and simmer another 45 mins - 1 hour until meat is tender and falling off the bone.
5. Remove the bones, bay leaf, thyme stems and skim off any visible fat.
6. Add the parsley and vinegar to taste and enjoy!
Vegan Modification: Sub in vegetable broth for chicken broth and extra mushrooms and cubed potato for beef bones.
