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.
Ingredients
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1 tablespoon olive oil or other vegetable oil
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1 pound stew beef cut into small bite size pieces
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8 cups beef broth
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3 bay leaves
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1 can whole tomatoes inch juice
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1 can chopped tomatoes inch juice
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5 red potatoes cut into bite-sized pieces (small)
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5 carrots sliced inch round, bite-sized pieces (large)
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2 cups chopped cabbage
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1 can green beans (14 ounce can)
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1 can sweet corn (14 ounce can)
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1 cup barley (substitute rice, if desired, for a gluten-free version)
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salt and pepper to taste
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