Beef Barley Soup Recipe

By AngelaJanet

Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• 1 tablespoon canola oil
• 5 cups water
• 4 medium carrots, chopped
• 4 celery ribs, chopped
• 1 large onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 4 teaspoons beef bouillon granules
• 1 teaspoon each dried oregano, thyme, basil and parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup quick-cooking barley

Preparation

Step 1

In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Yield: 8 servings (about 2 quarts).