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Beef and Barley Soup Recipe

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This recipe for Beef and Barley Soup, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Madden
Added: Friday, May 22, 2009


1 to 1/2 lbs. ground beef
1 cup onion, diced
1 cup potatoes, cubed
1 cup cabbage, shredded
1 cup carrots, sliced
1/2 cup celery, diced
2 cups tomatoes, diced
1/4 cup barley,
2 Tbsp. brown sugar
1 bay leaf
1/2 tsp. salt
1 tsp. basil
2 trsp. thyme
1/8 tsp. pepper
dash of chili powder
1 1/2 quarts water
1/2 lb. Velveeta cheese, cubed

In a large pot, brown hamburger; lightly salt and pepper. Drain. Add vegetables and water and bring to a boil. Add barley and spices. Cover and simmer for approximately one hour. Before serving, add Velveeta cheese cubes and melt. This can also be made in a crock pot.

Personal Notes:
Personal Notes:
Mrs. Dash seasoning works for me instead of bay leaf, salt, and basil. I prefer to omit the cheese. A good standby recipe (the ingredients are usually on hand).




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