Beef & Barley Soup
- 1 lb beef stew meat
- 2 cups chopped onions
- 2 cloves garlic, minced
- 2 (10 1/2 ounce) cans condensed beef broth
- 2 cups water
- 14 cup barley
- 1 12 teaspoons paprika
- 1 teaspoon salt
- 14 teaspoon caraway seed
- 18 teaspoon dried marjoram
- 3 russet potatoes, peeled,cut in 1/2 inch cubes
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 (16 ounce) canregular stewed tomatoes
- 1 (4 ounce) can mushrooms
- Cut beef stew meat into bite size pieces.
- Cook beef and onion in 3 Tbs oil in large soup pot until beef is brown.
- Drain fat.
- Stir in the garlic and heat for another minute.
- Add the broth, water, barley, paprika, salt, caraway seed, and marjoram.
- Heat to boiling.
- Reduce heat.
- Cover and simmer 1 1/2 hours.
- Add the stewed tomatoes, mushrooms (with liquid), potatoes, carrots, and celery.
- Heat to boiling, reduce heat: cover and simmer until the vegetables are done to your taste.
- 30- 45 minutes.
beef stew meat, onions, garlic, condensed beef broth, water, barley, paprika, salt, caraway, marjoram, potatoes, carrots, stalks celery, canregular stewed tomatoes, mushrooms
Taken from www.food.com/recipe/beef-barley-soup-85812 (may not work)