Hearty Beef And Barley Soup Recipe

  1. In medium saucepot combine barley and sufficient water to cover.
  2. Bring to a boil; cook 5 min.
  3. Drain.
  4. Set aside.
  5. In large kettle or possibly soup pot heat oil over high heat; brown meat on all sides.
  6. Add in onion and garlic; saute/fry 2 to 3 min.
  7. Add in cooked barley, 9 c. water, tomatoes, bouillon cubes, Worcestershire, basil and bay leaves.
  8. Cover.
  9. Simmer 1 hour 30 min.
  10. Add in green beans, celery, carrots and Tabasco sauce.
  11. Cover.
  12. Simmer 30 min longer.
  13. Remove bay leaf before serving.
  14. Yield: 12 c.; 12 servings; 80 mg. sodium per serving.

barley, vegetable oil, beef chuck, onion, garlic, water, salt tomatoes, worcestershire sauce, dry leaf basil, bay leaves, green beans, celery, carrots, tabasco pepper sauce

Taken from cookeatshare.com/recipes/hearty-beef-and-barley-soup-54063 (may not work)

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