Beef Barley Soup
By nlhartman
Rate this recipe
4.4/5
(22 Votes)
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)
- 1/2 cup chopped celery (1 stalk)
- 1 teaspoon dried oregano or basil, crushed
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup frozen mixed vegetables
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1 cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
- 2/3 cup quick-cooking barley
Details
Preparation time 25mins
Cooking time 115mins
Adapted from bhg.com
Preparation
Step 1
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)
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