"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Beef Barley Soup Recipe

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

Contributor:  
Contributor:  
Kate Getzen
Added: Tuesday, March 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
5 cups water
6 ounces V8 juice
salt to taste
black pepper to taste (about ¼ to ½ teaspoon)
¼ teaspoon basil
¼ teaspoon oregano
1 bay leaf
1-14½ ounce can stewed tomatoes
1/3 cup pearl barley
1/3 cup dried split peas
½ cup chopped onion
1 tablespoons (or 3 small cubes) dried beef bouillon
¾ cup chopped celery with leaves
½ cup finely chopped carrots

Directions:
Directions:
While it isn’t essential to do so, the flavor will be improved if the ground beef is first crumbled and thoroughly browned in a skillet.

Add all ingredients except carrots and celery to a 6-quart pot. Cook for at least 30 minutes, but an hour or so doesn’t hurt.

Add celery and carrots. Adjust salt and pepper, if necessary. Then cook about 30 more minutes. Remove bay leaf before serving.

Serves 8 as a starter course, about 3 or 4 people as a main meal

Number Of Servings:
Number Of Servings:
up to 8
Preparation Time:
Preparation Time:
1½ - 2 hours
Personal Notes:
Personal Notes:
I was never an enthusiastic soup maker until I got this recipe from my granddaughter, Kim Whelehan. Now I enjoy making – and eating – this hearty soup every chance I get on blustery winter days. It’s probably what they call “comfort food” these days.

 

 

 

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