BEEF VEGETABLE BARLEY SOUP
By chia
Rate this recipe
5/5
(1 Votes)
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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