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BEEF AND BARLEY SOUP

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Ingredients

  • 3/4 cup packaged, dry barley
  • 1 tbsp vegetable oil
  • 1-1/2 pounds beef chuck, cut into 1-inch cubes
  • 1 large white onion, chopped (about 1 cup)
  • 1 clove garlic, minced
  • 9 cups water
  • 3 beef bouillon cubes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried leaf basil, crumbled
  • 1-1/4 tsp salt
  • 1 bay leaf
  • 1 can (8 oz) tomatoes, undrained
  • 3 ribs celery sliced (1 cup)
  • 2 large carrots, sliced (1 cup)
  • 1/2 pound fresh green beans, cut in pieces (1-1/2 cups)
  • 1/2 tsp hot pepper sauce

Details

Preparation

Step 1

In a medium sauce pot combine barley and enough water to cover. Brig t a boil; cook 5 mins. Drain, set aside. In large kettle or soup pot heat oil over high heat; brown meat on all sides. Add onion and garlic; saute 2-3 minutes. Add cooked barley, 9 cups water, bouillon cubes, Worcestershire sauce, basil, salt and bay leaf. Cover. Simmer 1 hour 30 minutes. Add tomatoes, celery, carrots, green beans and hot pepper sauce. Cover. Simmer. Enjoy

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