• Prep Time:
  • Cooking Time:
  • Serves: 14 Servings

Beef, Vegetable & Barley Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 lb Lean stew meat
  • 2 tb Salad oil
  • 4 qt Water
  • 1 cn (28-oz) tomatoes
  • 4 Onions; quartered
  • 2 tb Salt
  • 3/4 ts Pepper
  • 1 c Dry barley (not cooked)
  • 1 pt Fresh mushrooms; sliced
  • 1 Bunch broccoli; cut into
  • -1-1/2 inch pieces
  • 5 Carrots; cut into bite-size
  • -pieces
  • 1 ts Thyme


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


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