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"Hunger is the best sauce in the world."--Cervantes

Beef Barley Soup Recipe

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This recipe for Beef Barley Soup is from Hansens in the Kitchen, 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:  
1/2 c. carrots, chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
1 Tbsp. butter
4 c. beef broth
4 c. water
1 lb. beef (steak, chuck, stew meat--we just use ground beef); cubed and cooked (just use some leftover beef from another meal).
1 (14.5 oz) can of diced tomatoes
3/4 c. barley (use quick cook if you prefer)
1 tsp. salt (or less if you prefer)
1 tsp. pepper, black
1/2 tsp. basil
1/2 tsp. oregano
Directions:
Directions:
In soup pot or dutch oven, saute carrot, celery, and onion in the butter until tender (about 5 minutes).

Add broth, water, beef, tomatoes, barley, salt, pepper, basil, and oregano; bring to a boil.

Reduce heat, cover and simmer until barley is tender (about 20 minutes for quick-cook, about an hour for regular).
Number Of Servings:
Number Of Servings:
12

 

 

 

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