Beefy vegetable soup

Beefy vegetable soup

Ingredients/Components

• salt - 1/2 tsp
• water - 10 c
• vegetable oil - 1 Tbsp
• soy sauce - 1/3 c
• medium potatoes - 2 item
• Tabasco sauce - 1/2 tsp
• medium onions, chopped - 2 item
• green beans - 1/4 lb
• dried thyme leaves - 2 tsp
• large carrots - 4 item
• can tomatoes undrained - 1 oz
• boneless beef chuck, cut into 1-inch cubes - 2 lb
• large celery stalks - 2 item
• uncooked barley, rinsed - 1/2 c

How to make beefy vegetable soup:

In a large, heavy saucepot, heat oil over medium-high heat; add beef and brown all sides. Remove and set aside. In same pot, over medium heat, cook onions 3 minutes, or until tender. Return meat to pot; add tomatoes, barley, water, soy sauce, thyme and salt. Cover. Bring to a boil. Reduce heat; simmer 1 hour. Add carrots, potatoes, celery, beans and Tabasco sauce. Simmer, covered, 45 minutes longer or until meat and vegetables are tender. Makes 10 to 12 servings.

Recipe categories: Soups & stews, Main dish, Ground beef.