"Hunger is the best sauce in the world."--Cervantes

Beef Barley Soup Recipe

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

Jeanne Place
Added: Friday, November 21, 2008


2 lb. stew meat, cut into 1 inch pieces
1 T. 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 T. 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

In a heavy large pan, 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.

Number Of Servings:
Number Of Servings:
8 servings




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