Mexican Barley Soup with or without Marinated Steak

I was on Netflix and watched a Rachel Ray show.  There were 5 meals she made with different grains.  Kent and I enjoy barley so I thought I would start with that one.  This soup is spicy and flavorful with or without the marinated steak.  It is also Simple and Delicious!

Mexican Barley Soup

January 039

Ingredients

1 cup pearled barley
Salt
3 Tablespoons olive oil

4 cloves garlic, chopped
2 ribs celery, chopped
2 jalapeno peppers, seeded and chopped
1 red onion, chopped
1 small bell pepper, chopped
1 teaspoon cumin
1/2 teaspoon dried oregano
pepper
4 cups beef stock (I used beef broth.  You could use chicken broth/stock)
2- 15 ounce cans stewed tomatoes (you could use diced tomatoes, too)
1/4 cup cilantro or parsley
Lime wedges/Worcestershire sauce/hot sauce

Directions

1.  Bring a large pot of water (I used 5 cups of water)  with 2 teaspoons of salt, to a boil.  When boiling add 1 cup barley.  Cook until barley is tender, 20-30 minutes.  (I tasted it as it was boiling and it took just under 30 minutes for me. )  Drain and drizzle with 1 Tablespoon olive oil. (Store in refrigerator if you will not be using the soup this day.  Barley can be made ahead and used one day during the week.  Do NOT add the barley to the soup.  It is best if you add the barley to your soup the day you will serve it.)January 035
2.  In a dutch oven or stock pot, heat 2 Tablespoons olive oil over medium high heat.  Add garlic, celery, jalapeno peppers, onion, bell pepper and season with salt and pepper.  Saute until softened, about 7-10 minutes.  Add the broth, tomatoes and cilantro (or parsley – for those who don’t like cilantro.  Sometimes I don’t use either.).  Simmer for 20-30 minutes.  (Serve now or store in container and serve later in the week)
3.  Whether you serve now or later in the week add the barley to the soup the day you serve it.  The ratio I used was, 1/2 cup of barley in a bowl and poured 1 cup of soup over it.  That was a perfect bowl of soup.  You can add slices of marinated steak to the soup also. January 004 Some lime, dash of Worcestershire sauce and/or hot sauce and YUM!!

Marinade for Steak

January 032

Ingredient

1/4 cup fresh cilantro or parsley, finely chopped
1/4 Worcestershire sauce
1/4 Olive Oil
1 teaspoon cumin
1 teaspoon chili powder
1 Tablespoon Sriracha sauce (We like some heat.  If you don’t like heat, don’t add the sauce)
2 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped
1 lime, juiced
1 teaspoon dried oregano
1/4 red onion, finely chopped
1 pound skirt steak (I used NY Strip.  Use whatever steak works for you!)
Kosher salt and pepper

Directions

Combine all ingredients and whisk together.  Put salt and pepper both sides of steak.  Put in plastic bag, add marinade, mix together, seal bag and store in refrigerator for at least 2 hours or overnight.  This is an awesome marinade and you can use it anytime.  Simple and Delicious for the soup too!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s