"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable beef and barley (or potato) soup Recipe

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This recipe for Vegetable beef and barley (or potato) soup, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Gordon
Added: Wednesday, November 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2.5 lbs stew meat
2 large onions chopped
2 cups carrots chopped
3 cloves of garlic
1 Tbs kosher salt
1 tbs mrs. dash
2 tbs olive oil
2 cans Petite diced tomatoes with liquid
7 boxes beef broth low salt
1 bag frozen green beans
1 bag mixed vegtables
1/2 bag green peas
1 box barley or 2 cups diced potatoes

Directions:
Directions:
Use food processor to chop onions, carrots & stew beef in small portions (use pulse). mince 3 cloves of garlic add to pan. Add salt and mrs. dash. Heat lg. fry pan and spray with Pam and add olive oil and brown beef remove to stock pot then saute onions and carrots and removed to stock pot. Add diced tomatoes and beef broth to stock pot. Bring to boil and reduce to simmer and cook for 2 hours. Add frozen vegetables and barley or potatoes. Bring to another boil and cook at simmer for 1 hr. Taste for spices and adjust per taste.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
3 1/2 hrs.
Personal Notes:
Personal Notes:
Always keep some containers in freezer.

 

 

 

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