I love having shelf stable, ready made meals to grab and go for lunches and easy dinners. Beef Barley is one of my favorite soups!
Canned Beef Barley Soup
1st layer:
4 lbs Top Round, diced in 1 in. chunks, browned in skillet
3 c. carrots, shredded
2 cups celery, chopped
2 cups onion, diced
2 c. pearled barley
Large Pot:
1 jar tomatoes, do not drain
3 Tbsp Tomato paste
¼ c. minced garlic
1 gallon Beef Bone Broth
2 Tbsp Soy Sauce
2 Tbsp Worcestershire sauce
1 tsp dried thyme
2 Tbsp dried parsley
Salt and pepper to taste
Pan fry the beef until juices evaporate and meat sears on all sides. Make sure not to overcrowd pan.
Pour the beef broth into a large pot or pitcher and add tomato paste, garlic, soy sauce, worcestershire sauce, thyme and parsley. Mix until all the paste is completely incorporated.
Ladle broth mixture into jars. Debubble.
Wipe rims, add flats and screw on rings, finger tight.
Process in Pressure Canner for 75 minutes. See your altitude charts for pounds of pressure.
Follow normal removal procedures for pressure canned items.
Let sit overnight to 24 hours before cleaning jars, removing rings, labeling and storing.
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