Side Pannel
Beef, Vegetable & Barley Soup
Beef, Vegetable & Barley Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
KAY PILLOW MAULDIN
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.
KAY PILLOW MAULDIN
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