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BEEF VEGETABLE BARLEY SOUP

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Ingredients

  • 1/4 tsp. thyme
  • 1 beef soup bone
  • 1 lb. lean beef stew meat, cut in sm. pieces
  • 1 to 2 tbsp. cooking oil
  • 1 med. onion, chopped
  • 1 c. carrots, chopped
  • 1 c. celery, chopped (include some leaves)
  • 1/4 tsp. marjoram
  • 1 (1 lb.) can tomatoes
  • 2 tbsp. dried parsley flakes
  • 1 tbsp. salt
  • 1 bay leaf
  • 3 peppercorns
  • 3/4 c. pearl barley

Details

Adapted from cooks.com

Preparation

Step 1

Brown beef (cut up in small pieces) in oil in a large kettle or Dutch oven. Add 8 cups water, soup bone, and herbs and spices and bring to a boil. Simmer 1 1/2 to 2 hours. Remove bone, skim fat from top of soup. Add vegetables, cook about 30 minutes. Add barley. Cook about 10 more minutes until barley is done and vegetables are tender.
Makes 6 to 8 servings. Freezes well. Tastes best on second and subsequent days.

Suggestion: Use 2 cups beef broth and 6 cups water.

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