Beef Barley Soup 10 Recipe

Ingredients
  • 2 pounds beef stewing meat, cut into 1 inch pieces
  • 1 tablespoon vegetable oil
  • 5 cups water
  • 4 celery ribs - chopped
  • 4 carrots - chopped (medium)
  • 1 onion - chopped (large)
  • 1 can diced tomatoes, undrained (14.5 ounce can)
  • 2 tablespoons tomato paste
  • 4 teaspoons beef bouillon granules
  • 1 each - dried oregano, thyme, basil and parsley flakes (1 teaspoon each)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon pepper
  • 1 cup quick-cooking barley
Directions
In Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Stir in the barley, cover and simmer 10-15 minutes longer or until barley is tender. Makes 8 servings or about 2 quarts.
Similar Recipes
Ground Beef Noodle Soup
Rating of 5 out of 5.0 stars
au jus mix
bay leaves
beef bouillon granules
carrot
celery
Beef Soup
Rating of 5 out of 5.0 stars
carrot
celery
egg noodles
onion
parsley
Vegetable Beef Stew with Barley
Rating of 5 out of 5.0 stars
barley
bay leaves
butter
carrots
celery

Beef Barley Soup 10 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com