BEEF AND BARLEY SOUP

By EdieK

Ingredients

• teaspoon each of the following herbs:
• 2 cups cubed beef
• 1/2 cup chopped onion
• 2 T oil
• 1 cup Pearled Barley
• 5 cups of water
• 2 cubes beef flavored bullion
• 1 1/2 cups chopped up carrots
• 2 cups chopped up potatoes
• 1 T minced garlic
• Salt & pepper to taste
• Oregano, Marjoram, Thyme, Rosemary, Basil,
• & Sage

Details

Servings 8

Preparation

Step 1

Dredge meat in flour and brown, remove and
saute onions, scrape up any browned bits and
place all the above ingredients in a large
pressure cooker and bring to a boil. Lock the
lid, bringing to pressure over high heat, when
the cooker reaches high pressure turn down
the heat to maintain that pressure and cook for
18 minutes. Use the quick release or cold
water to the drop the pressure quickly and
then open the lid. Remove soup bone and
skim soup until clear. Add the remaining
ingredients:
1 cup frozen mixed veg (corn, peas, green
beans)
Add the frozen vegetables while simmering
without pressure, stirring occasionally cook
about 10 longer until these are done. Adjust
seasoning as needed. Let soup stand for about
15 minutes before serving.