Spicy Beef Barley Soup

By á-47499

Ingredients

• 2 lb. beef chuck roast, cubed
• 5 cups water
• 9 beef bouillon cubes
• 1 8 oz. can tomato sauce
• 1/2 onion, chopped
• 1/4 tsp thyme
• 1/4 tsp garlic powder
• 1 can Rotel hot
• 1 grated carrots
• 1 bay leaf
• 1 cup uncooked quick pearl barley

Preparation

Step 1

Brown meat cubes & onion in a little oil in a large dutch oven. Add water, bouillon cubes, thyme, garlic powder, tomato sauce, Rotel & bay leaf. Bring to a low boil then lower heat & simmer until beef is tender (about 3 hours). Add carrots & barley & cook about 15 minutes more. If soup is not spicy enough, add some red pepper flakes.