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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Beef Barley Soup Recipe

5 stars - based on 1 vote
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This recipe for Beef Barley Soup is from Cooking tribute to Sandra Lee Evans, 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 pounds of stewing beef (or hamburger)
4 cups of Beef broth
3 stalks of celery, chopped
6 medium carrots, chopped
1 large onion chopped
1 can diced tomatoes, undrained (14 1/2 oz.)
2 tablespoons of tomato paste
1 can tomato soup
2 teaspoon each dried oregano, thyme, basil and parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup quick-cooking barley (or regular)
1 teaspoon of worcestershire sauce
Directions:
Directions:
1. In large pot, brown meat in oil on all sides; drain.
2. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes.
3. Stir in barley; cover and simmer 10 - 15 minutes longer until barley is tender.
Personal Notes:
Personal Notes:
Our boys just rave about this tasty soup.

 

 

 

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