Hearty Beef and Barley Soup Recipe

By jab120638

Ingredients

• 1 pound beef top round steak, cut into 1/2-inch cubes
• 1 tablespoon canola oil
• 3 cans (14-1/2 ounces each) beef broth
• 2 cups water
• 1/3 cup medium pearl barley
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 3 tablespoons minced fresh parsley
• 1 cup frozen peas

Preparation

Step 1

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through.
Yield: 9 servings (2-1/4 quarts).