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Beef and Barley Soup Recipe

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

Claudia Price


1 tablespoon olive oil
6 portions top sirloin (about 1 1/2 pounds) cut into 1 inch cubes
4 cups low-fat, reduced-sodium beef broth
1 cup water
1 onion, chopped
1 stalk celery, sliced
1 carrot, sliced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 cloves garlic,minced
1/2 cup pearl barley
1 bay leaf
10 ounces frozen green beans
1 can (14 1/2 ounces) diced tomatoes
10 ounces frozen green peas

In a large pot, over med-high heat, warm the olive oil
Add beef cubes and cook 8 minutes, until browned on all sides
Add next 10 ingredients and stir to combine
Bring to a boil; reduce heat to low, cover and simmer for 45 minutes
Stir in green beans, tomatoes, and peas
Simmer, covered, until meat and vegetables are tender, about 15 more minutes
Remove bay leaf. Enjoy!

Personal Notes:
Personal Notes:
I have used more vegetables and different ones; use ones that suit you!




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