Colonial America Beef Barley Soup

Colonial Americans had access to a rich and diverse diet – from the sea, the rivers, the land and the sky…prepared by the Dutch, the French, the Scots, English, Native Americans, Africans. Spices from around the world seasoned it all well.

Walter Staib, author of “The City Tavern Cookbook” …Recipes from the Birth of American Cuisine, shared some wonderful soups for the cold nights ahead – from beef barley to oyster, turtle, clam and corn chowder, noodle and oxtail….

While Washington raised barley for his whiskey distillery, Jefferson raised his to eat. Add beef (or mutton in 1700s) and one of the favorite soups in the colonies was born.

Beef Barley Soup (Serves 6)

1 tbsp vegetable oil
1 lb. beef chuck cut into ½ inch cubes
2 finely chopped garlic cloves
2 finely chopped yellow onions
1 small diced celery root
2 large peeled and diced carrots
2 bay leaves
1 cup sliced button mushrooms
¾ cup pearl barley
¼ tsp dried thyme
2 tbsp. chopped fresh parsley
Salt and fresh ground pepper to taste

1. In a large pot, heat the oil, add beef and cook till browned
2. Add onions and cook 3-5 minutes
3. Add celery and carrots and cook till slightly soft
4. Pour in 2 quarts of water
5. Add bay leaves and simmer for one hour
6. Stir in mushrooms, barley, thyme and cook 15 minutes more
7. Add salt and pepper