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Beef & Barley Soup

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Ingredients

  • 1 lb lean beef, cut into 1/2-inch cubes
  • 1 Tbsp vegetable oil
  • 1 c water
  • 2 tsps instant beef bouillon
  • 1 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 1/2 tsp seasoned salt
  • 1 bay leaf
  • 4 c water
  • 3 medium carrots, sliced
  • 1 stalk celery, sliced
  • 1 medium onion, chopped
  • 2 (14.5 oz) cans whole tomatoes
  • 1 c uncooked barley

Details

Servings 5

Preparation

Step 1

Cook and stir beef in oil in 4-qt Dutch oven over medium heat until brown. Stir in 1 c water, instant bouillon, salt, oregano, thyme, peper and bay leaf. Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in 4 c water, carrots, celery, onion, tomatoes (with liquid) and barley. Heat to boiling; reduce heat. cover and simmer until carrots are tender, about 35 minutes.

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