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Beef and Barley Soup Recipe

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This recipe for Beef and Barley Soup, by , is from The Whipkey 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!

Contributor:  
Contributor:  
Mike Whipkey

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 lb) cooked lean beef
1⁄2 cup barley
1 bay leaf
2 tablespoons oil
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 beef bouillon cubes
1 tablespoon white sugar
1⁄4 teaspoon ground black pepper
1 (28 ounce) can stewed tomatoes

salt
ground black pepper

Directions:
Directions:
1. Chop meat into bite size pieces, set aside.
2. In a large soup pot saute onions and celery in oil. Place aside.
3. In same pot add water, beef bouillon cubes, sugar, 1/4 teaspoons pepper, stewed tomatoes (chopped if you prefer smaller bites), bay leaf, beef and barley.
4. Bring to boil, reduce heat and simmer 10 to 15 minutes.
5. Add in sauteed vegetables and frozen vegetables
6. Cook until thoroughly heated and season to taste.

Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
First attempt - will use leftover roast

 

 

 

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