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Beef and Barley Vegetable Soup Recipe

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This recipe for Beef and Barley Vegetable Soup, by , is from The Best Cookbook Ever for Jovanna and Tyler, 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:  
Sue Allen

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
6 cups beef broth
15 oz can petite diced tomatoes
6 oz can V8 juice
cup barley
cup dried split peas
cup chopped onion
teaspoon pepper
teaspoon dried basil
teaspoon dried oregano
1 bay leaf

cup sliced celery
cup sliced carrot

Directions:
Directions:
Brown the ground beef in a large dutch oven or soup pot, crumble and drain well.
Add the broth and the next 9 items (through bay leaf). Stir well, bring to a boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally.
Stir in celery and carrot, simmer an additional 30 minutes, stirring occasionally.
Remove bay leaf before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
a bit over an hour
Personal Notes:
Personal Notes:
This is a great basic soup recipe. I vary it according to what I have on hand -- use chicken instead of beef (meat and broth), add more vegetables (zucchini, summer squash, asparagus, green beans, mushrooms, etc.), double the recipe and freeze for later, etc.
You can top the soup with grated cheese and serve it with garlic bread.

 

 

 

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