Loading
Advanced Search

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
Ground Beef Noodle Soup
ground beef
celery
bay leaves
au jus mix
onion
Beef Soup
Beef Soup
onion
potatoes
plate boiling beef
parsley
carrot
Vegetable Beef Stew with Barley
Vegetable Beef Stew with Barley
cubes beef bouillon
barley
potatoes peeled and cubed
onion
pepper
More Similar Recipes
Loading
Advanced Search

Beef Barley Soup 10 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com