This is a print preview of "Beef, Vegetable And Barley Soup" recipe.

Beef, Vegetable And Barley Soup Recipe
by Global Cookbook

Beef, Vegetable And Barley Soup
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  Servings: 12

Ingredients

  • 2 lb Lean stew meat
  • 2 Tbsp. Salad oil
  • 4 quart Water
  • 1 can (28-ounce) tomatoes
  • 4 x Onions, quartered
  • 2 Tbsp. Salt
  • 3/4 tsp Pepper
  • 1 c. Dry barley (not cooked)
  • 1 pt Fresh mushrooms, sliced
  • 1 bn broccoli, cut into 1-1/2 inch pcs
  • 5 x Carrots, cut into bite-size pcs
  • 1 tsp Thyme

Directions

  1. Brown stew meat in salad oil in a 10-qt Dutch oven. Pour off fat. Add in water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley.
  2. Heat to boiling, reduce heat to low. Cover & simmer 30 min. Add in broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 min or possibly till vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frzn & served up to 3 months later.
  3. KAY PILLOW MAULDIN