Go Big Red Potato Beef Soup

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  • 4 cups Red Potato, medium dice
  • 12ounce Top Sirloin, grilled & cubed
  • Olive oil, salt, pepper as needed
  • 1/3 cup Quick Pearled Barley, dry
  • 1 cup Cooked Kernel Corn
  • 1 cup helled Blanched Edamame
  • 1/2 cup Sweet Yellow Onion, small dice
  • Olive oil, salt, pepper as needed
  • 2 tablespoons Garlic, minced
  • 1-1/2 quart Beef Broth
  • Green Onion, sliced, garnish to taste
  • Cracked Black Pepper to taste
  • Salt to taste


Boil diced Red Potato in salted water until just tender, remove from heat and drain. Set aside until needed.

Rub Sirloin with olive oil, salt and pepper. Grill or sauté the sirloin, searing outside of steak, leaving the inside mid-rare to medium. Remove from heat, allow to rest 15 minutes before cubing.

In a medium sauce pan bring 2/3 cup of the beef broth to a boil. Add 1/3 cup barley and bring to a simmer, cook just until broth is absorbed, remove from heat.

In a large sauce pan heat 1 TBL olive oil on medium-high heat, sauté onion until opaque, add garlic, sauté until aromatic.

Add remaining beef broth, potatoes, corn, edamame and barley to the onion and garlic mixture. Bring to a boil and remove from heat.

Portion to 4 servings, garnish with green onion, salt and pepper to taste.

Chef’s Notes: For ease, steps 1 through 3 can be done in advance and ingredients will hold under refrigeration until needed for service.

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