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How to cook
Beef Barley SoupRecipes are always being exchanged between one another. This is a very good beef and vegetable barley soup recipe also passed around. It is quick and great for dinner on a cold winter day. It contains a good amount of vegetables, so a main dish may not be necessary. Simply serve it with some delicious bread, and that is all you'll need.Ingredients: 1 1/2 lbs. of ground meat (ground steak is the best, less fatty). 6 cups of water. 3 beef flavored bouillon cubs. 2 cups of diced carrots. 1 1/2 cups coarsely chopped onions. 1/2 cup coarsely chopped green peppers. 1/3 cup of barley (instant barley is fine). 1 tsp. salt. 1/8 tsp. pepper. 2 bay leaves. 1/4 cup catsup. 28 oz. can (3 cups) tomatoes, undrained and cut. 8 oz. can tomato sauce. 1. In a 5 quart Dutch oven, brown the ground meat. 2. Once browned, drain fat from Dutch oven. Stir in remaining ingredients. 3. Bring to a boil. 4. Reduce heat, cover, and simmer for one hour or until the vegetables and barley are tender. 5. Remove the bay leaves. Makes ten servings. |
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