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Betty’s Beef & Barley Soup Recipe

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This recipe for Betty’s Beef & Barley Soup is from From Betty's Kitchen, With Love, 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:  
• ¾ C dry barley
• 1 TBSP oil
• 1 ½ lbs beef chunks in 1 inch cubes
• 1 clove of garlic, minced
• 1 large onion, chopped
• 5 beef bullion cubes
• 1 TBSP Worcestershire sauce
• 1 tsp basil
• 1 bay leaf
• 1 ¼ tsp salt
• 1 8oz can of tomatoes, undrained
• ½ lb fresh green beans, sliced
• 3 carrots, peeled and sliced
• 3 ribs of celery, sliced
• ½ tsp tobasco sauce
Directions:
Directions:
In medium pan cover barley with water and boil for 5 minutes. Drain. In large kettle, heat oil over high heat to brown meat. Add onion & garlic. Saute 2-3 minutes. Add cooked barley, 9 C of water, bullion cubes, Worcestershire sauce, basil, bay leaf and salt. Cover and simmer for 1 hour and 30 minutes. Add vegetables and tobasco sauce. Cover and simmer 30 minutes more.

 

 

 

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