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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vegetable Beef Barley Soup Recipe

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This recipe for Vegetable Beef Barley Soup is from Wendy's Cookbook, 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 tbsp oil
1 lb. boneless chuck (tip or round), cut into 1/2 cubes
2 cans beef broth
1 tsp. salt
1/4 tsp. marjoram
1/4 tsp. thyme
1/8 tsp. pepper
1 bay leaf
1 cup frozen veggies (broccoli, cauliflower, red/green pepper)
1/2 cup uncooked barley
1 can whole tomatoes (28 oz.), undrained
3 carrots, sliced
1 medium celery stalk, sliced
a medium onion, chopped
Directions:
Directions:
Heat oil in Dutch oven over medium heat. Cook beef until brown. Stir in broth, salt, marjoram, thyme, pepper and bay leaf. Heat to boiling, reduce heat. Cover and simmer 1- 1 1/2 hours until beef is tender.

Stir in remaining ingredients, breaking up tomatoes. heat to boiling, reduce heat. Cover and simmer about 35 minutes or until carrots are tender. Remove bay leaf.

 

 

 

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