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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from Dave & Adeline Penner's Family Favourites, 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:  
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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