Beef & Barley Soup
By CindyMac
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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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