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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from Our Family Recipes, 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 olive oil
2 lbs stew beef (or small roast cut in 1 inch pieces)
kosher salt and freshly ground black pepper
2 cups chopped carrots
1 cup chopped onion
1 cup chopped celery
2 cloves minced garlic
6 cups beef broth
1/4 cup Catalina french dressing
1 cup barley (or noodles if you prefer)
Directions:
Directions:
Heat oil in large pot. Add beef and season with salt and pepper. Cook over medium-high heat for 15 minutes until browned all over. Remove beef with slotted spoon and set aside. Add veggies and cook for 15 minutes until tender. Return beef to the pot, add broth, and stir in Catalina dressing. Bring to a boil, then lower heat and simmer for 1 hour. While soup is simmering, cook barley according to package directions, drain, and set aside. When soup has finished simmering skim off any fat. Add barley to each serving as desired. If you add the barley to the pot of soup, it will keep absorbing the liquid, and the soup will become very thick.

 

 

 

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