Hearty Beef And Barley Soup Recipe
- 3/4 c. packaged, dry barley
- 1 tbsp. vegetable oil
- 1 1/2 lbs. beef chuck, cut into 1 inch cubes
- 1 1/2 c. minced onion
- 2 cloves garlic, chopped (1 tsp.)
- 9 c. water
- 1 can (16 ounce.) low salt tomatoes, undrained
- 4 low sodium beef bouillon cubes
- 4 teaspoon Worcestershire sauce
- 2 teaspoon dry leaf basil, crumbled
- 2 bay leaves
- 1/2 pound fresh green beans, cut in pcs (1 1/2 c.)
- 2 ribs celery, sliced (1 c.)
- 2 carrots, sliced (1 c.)
- 1/2 teaspoon Tabasco pepper sauce
- In medium saucepot combine barley and sufficient water to cover.
- Bring to a boil; cook 5 min.
- Drain.
- Set aside.
- In large kettle or possibly soup pot heat oil over high heat; brown meat on all sides.
- Add in onion and garlic; saute/fry 2 to 3 min.
- Add in cooked barley, 9 c. water, tomatoes, bouillon cubes, Worcestershire, basil and bay leaves.
- Cover.
- Simmer 1 hour 30 min.
- Add in green beans, celery, carrots and Tabasco sauce.
- Cover.
- Simmer 30 min longer.
- Remove bay leaf before serving.
- 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)