I’ve been back in my hometown of Lancaster, Pa visiting my family and friends and it has felt so good to be back home during fall! I have visited all of my favorite little road side stands, farmers markets and country stores.
Lancaster, Pa is known for their fresh produce, orchards and lush pastures. If you’re up for a fall road trip, you’re driving towards the right place!
I visited with my best friend and finally got to see her new home. Nicole has been one of my best friends for 20 years and one thing we have always enjoyed doing together is cooking! We decided to make a hearty beef barley soup. I went for a more creamy version of this soup rather than traditional and it did not disappoint!
Let’s get started!
- 1 Pound Chuck Roast, cooked medium and shredded or cut into cubes
- 1 1/3 C Onion finely chopped
- 2T garlic minced
- Salt & Pepper to taste
- 1T italian seasoning
- 8 C beef broth
- 2-3 medium red or yellow potatoes, diced
- 3 medium carrots, diced
- 1/2 C pearl barley
- 1/2 C chopped green beans
Heat butter and in a large pot over medium high heat.
Add chopped up veggies and cook for 10 min.
Add in salt, pepper, Italian seasoning until fragrant.
Add chopped up beef and flour and mix well.
Slowly add in beef broth and broth will become thick, add in barley, cover and let simmer on low.
Check barley and potatoes to make sure they are soft, once soft, soup is done.
EAT TILL IT HURTS FRIENDS!