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Beef Barley Soup Recipe

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

Contributor:  
Contributor:  
Debbie Heller
Added: Saturday, February 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless sirloin steak, cut in 1/2" cubes
olive oil
7 cups water
28 oz. can organic peeled, ground tomatoes
1 large onion, chopped
2 beef bouillon cubes

1.5 c. chopped carrots
1.5 c. chopped celery
1 c. hulled barley
fresh parsley, chopped
1 t. dried basil or 2 frozen pesto balls (see recipe)
salt and pepper to taste
1/2 t. Worcestershire sauce

Directions:
Directions:
In large soup pot, brown the beef and onion in oil. Stir in water, tomatoes, and bouillon cubes. Simmer for 1.5 hours.

Add carrots and celery, barley and dried seasonings. Simmer until vegetables are tender, about 1/2-3/4 hour. Add fresh parsley and pesto if using.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
You may cook the meat base early in the day in a crock pot and add vegetables and barley an hour or more before serving. This is a nice, hearty soup and a salad completes it as a meal.

 

 

 

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