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BEEF BARLEY SOUP (from Woman’s World magazine) Recipe

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This recipe for BEEF BARLEY SOUP (from Woman’s World magazine) is from Recipes from Mom Renna's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs. vegetable oil
1 lb. beef stew meat, cut into 1” cubes
8 C water
2 beef bouillon cubes
¼ chopped parsley
½ C hot water
½ tsp. salt
½ tsp. pepper
1 14 oz can stewed tomatoes
1 C carrots, pared and sliced
1 C chopped onions
1 C sliced celery
½ C barley
Directions:
Directions:
In large saucepan, heat oil over medium heat. Add beef and cook, stirring often until browned. Add a little worchestshire sauce for flavor. Cover and simmer 1 hour or until meat is fork tender.

With slotted spoon, remove meat to bowl and shred meat. Set aside.

In a cup, dissolve bouillon cubes in the ½ C hot water. Add the dissolved cubes into a sauce pot with tomatoes, carrots, onion, celery, barley, parsley, salt & pepper. Stir in meat.

Cover and simmer for 1 ½ to 2 hours or until vegetables are tender. Makes 8 servings.

 

 

 

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