BEEF AND BARLEY SOUP

BEEF AND BARLEY SOUP
BEEF AND BARLEY SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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