Beef Barley Soup
Wouldn’t a hot bowl of Beef Barley Soup be perfect to help break this cold snap we’ve been having? It’s been bitterly cold throughout the Midwest and cooler than normal temperatures in other part of the country, too.
Beef Barley Soup is great because it can easily be adjusted with different vegetables. Wouldn’t some corn or potatoes be wonderful? What else would you add?
Submitted by J. Johnson from California
Yield
Conversions
Ingredients
1
tbsp vegetable oil
1
lbs beef stew meat
8
cups water
6
beef bouillon cubes
14
oz stewed tomatoes
1½
cups carrots
slliced
1
cups onions
chopped
1½
cups celery
chopped
½
cups barley
¼
cups parsley
finely chopped
½
tsp salt
1
tsp pepper
Preparation
In a large soup pot, heat oil on medium heat.
Add stew meat, stirring until browned, then drain.
Add 8 cups of water into the beef in pot. Bring to a boil. Reduce heat to simmer.
Add the 6 bouillon cubes and stir in.
Cover pot and simmer for 1 hour or until meat is fork-tender.
With slotted spoon, remove meat from pot to a bowl and let cool.
Shred meat with fingers then return meat back to pot along with stewed tomatoes, carrots, onion, celery, barley, parsley, salt and pepper.
Cover and simmer about 2 hours or until vegetables are tender. Makes 6 to 8 servings.
Nutrition Information
Serving Size
