Hearty Beef, Vegetable and Barley Soup Recipe

  • 1 olive oil or other vegetable oil
  • 1 stew beef cut into small bite size pieces
  • 8 beef broth
  • 3 bay leaves
  • 1 whole tomatoes inch juice
  • 1 chopped tomatoes inch juice
  • 5 red potatoes cut into bite-sized pieces (small)
  • 5 carrots sliced inch round, bite-sized pieces (large)
  • 2 chopped cabbage
  • 1 green beans (14 ounce can)
  • 1 sweet corn (14 ounce can)
  • 1 barley (substitute rice, if desired, for a gluten-free version)
  • salt and pepper to taste
Heat olive oil in large stock pot and add beef. Brown beef on all sides and cook through, about 5 minutes. Add broth and scrape up browned bits of beef from bottom of pan. Add bay leaves, tomatoes, potatoes, carrots, and cabbage. Bring to a rapid boil then reduce heat to low boil and cook for 15 minutes. Add barley and let cook for one hour or until barley is plump and ready to eat. Add salt and pepper to taste.

Remove bay leaves. Add green beans and corn and heat through, about five minutes. This soup is even better the second day.

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