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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs beef stew meat, cut into 1 inch pieces
1 Tbsp vegetable oil
5 c water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 1/2 oz) diced tomatoes, undrained
2 Tbsp tomato paste
4 tsp beef bouillon granules
1 tsp each dried oregano, thyme, basil and parsley flakes
1/2 tsp salt
1/4 tsp pepper
1 c quick cooking barley
Directions:
Directions:
In a Dutch oven, brown meat in oil on all sides, drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat, cover and simmer for 50 minutes.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.

 

 

 

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