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Beef-barley soup

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Ingredients/Components

salt - 1/2 tsp
water - 8 c
vegetable oil - 1 Tbsp
hot water - 1/2 c
pepper
chopped onion - 1 c
chopped celery - 1 c
can stewed tomatoes - 1 oz
carrots, sliced - 1 c
barley - 1/2 c
beef stew meat, cut into 1-inch cubes - 1 lb
beef flavor bouillon cubes - 2 item

How to make beef-barley soup:

Heat oil and beef; cook, stirring often, until brown. Add 8 cups of water; bring to a boil. Reduce heat. Cover and simmer 1 hour or until meat is fork-tender. With slotted spoon, remove meat. With 2 forks, shred meat. Set aside. In cup, dissolve bouillon in 1/2 cup of water. Add to soup kettle the tomatoes, carrots, onion, celery, barley, salt and pepper. Stir in meat. Cover and simmer 1 1/2 to 2 hours until vegetables are tender.

Recipe categories: Soups & stews, Meat, Beef.

Rating:

3.7

Average rating: 3.7, total votes: 3

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butter or margarine, water, ground beef, hamburger, lean ground beef, can tomatoes, medium potatoes, peeled and sliced, italian sweet sausage, ham, cut in small cubes, large, thinly sliced onions