Beef & Barley Soup with Fennel
An old, if ugly, favorite jazzed up with the addition of both fresh fennel and fennel seeds.
Ingredients
- 2 lb cubed sirloin
- 3 stalks celery diced greens too!
- 2 bulbs fennel sliced
- 1 onion diced
- 1 big carrot sliced I actually used 4 tiny heirloom carrots
- 4 cloves garlic sliced
- 1- quart beef stock
- 1 1/4 cup pearl barley
- 1 teaspoon fennel seeds
- 2 1/2 teaspoons paprika
- sea salt
- freshly ground black pepper
Instructions
- Place all ingredients in a 4- (it will be very, very full!) or better yet a 6-quart slow cooker. Add the spices, barley, and stock. Stir. Cook on low for 8-10 hrs. Add additional warmed stock to thin out the soup if desired.