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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup, by , is from Darlene's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darlene Penner

Category:
Category:

Ingredients:  
Ingredients:  
Pre-cooked roast beef or steak. I use leftover beef chopped into small cubes (amount varies, depending on the leftovers)
1/2 c. chopped onion
1/4 c. sliced celery

5-6 cups hot water (with 2 dissolved beef bouillon packets)
5 large red potatoes, peeled and chopped into small cubes
3-4 carrots, peeled and chopped into small rounds
7-8 tbsp. pot barley
1/4 tsp. ground black pepper
1 tsp. salt
1 tbsp. parsley flakes, or chopped fresh parsley (2-3 tbsp)
dried basil, chili flakes, paprika, and oregano - a few shakes each
1/2 bay leaf

Directions:
Directions:
1. In a nonstick frying pan, saute onions and celery for 2-3 minutes until soft.

2. Add beef cubes and cook for about 5 minutes until beef starts to brown.

3.. In a large stockpot, add water, beef bouillon, potatoes, carrots, and barley.

4.. Add seasonings and cook for about 1 hour or until vegetables are tender.

5. Taste soup and adjust seasonings to taste.

6. Serve with fresh parsley or cilantro. and fresh ground black pepper

 

 

 

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