Beef Barley Soup

Beef Barley Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    ounces beef or lamb stew meat, cut into 1-inch cubes

  • 1

    tablespoon cooking oil

  • 4

    10 oz cans beef broth

  • 1

    cup chopped onion (1 large)

  • ½

    cup chopped celery (1 stalk)

  • 1

    teaspoon dried oregano or basil, crushed

  • ¼

    teaspoon black pepper

  • 2

    cloves garlic, minced

  • 1

    bay leaf

  • 1

    cup frozen mixed vegetables

  • 1

    14½ ounce can diced tomatoes, undrained

  • 1

    cup ½-inch slices peeled parsnip, or ½-inch cubes peeled potato

  • cup quick-cooking barley

Directions

1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb). 2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf. 3. Makes 8 servings (11 cups)


Nutrition

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