Beef & Barley Soup

Beef & Barley Soup
Beef & Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

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

Directions

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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