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Barbeque Barley Soup




Source of Recipe


Based on a recipe from theblackpeppercorn.com


Recipe Introduction


Mike made this soup using a combination of leftover smoked brisket and smoked chicken. It turned out very well. The barley does not look like enough going in, but it expands a lot so do not over-do it.


Recipe Link: https://www.theblackpeppercorn.com/smoked-beef-barley-soup/

List of Ingredients




1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 garlic cloves, minced
2 tbsp butter (additional butter or oil may be added as needed prior to adding the liquids)
2 cups smoked meat, chopped to desired size (I went small)
6 cups water
6 cups beef broth (I used Better Than Bouillon, it worked great)
1 teaspoon (or to taste) BBQ rub or seasoning (I used Penzey’s BBQ 3000)
1-28 oz can of diced tomatoes
Salt and pepper to taste
1 1/2 cups dry pearl barley


Recipe



Select a stock pot large enough for all the liquid. Sauté carrots in butter until softened. Add onions and celery, sauté until celery is softened. Make a well in the pan and add the garlic, sauté until fragrant, about 60 - 90 seconds. Stir everything that is in the pot together.

Stir in the meat. Stir frequently for 5 minutes. Add the water, beef broth and diced tomatoes. Bring to a boil. Add salt, pepper, BBQ seasoning. Slow-boil for 30-45 minutes. Taste and adjust seasoning.

Add the barley. Continue slow-boil until barley is fully cooked (it will swell).

Serve with a crusty bread. Ice cream is an excellent chaser!

Yield: 3-4 quarts soup