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Beef and Barley Soup Recipe

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Beef and Barley Soup image
A new book for Christmas! It must have been on Mark's 1992 list.

 

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

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds soup bones (ask at meat counter if not with other beef)
2 pounds stew meat
1 onion, chopped
4 celery stalks, chopped
2 cups sliced carrots
1 bay leaf
1 teaspoon thyme
1 teaspoon oregano
1 15½oz can of diced plum tomatoes
1 or 2 1-quart containers of beef broth
½ cup pearl barley (on the aisle with dried beans)
hot pepper flakes or 2 dried chilis

Directions:
Directions:
Brown the meat in a small amount of oil, either on the stove or in a 375º oven.

Sweat the onions; add celery; cook until softened.

Add the beef to the pot; add enough broth to cover the meat about 1 inch; add spices; bring to a boil; skim.

Reduce heat and simmer about 1½ hours.

Add tomatoes and barley; simmer until barley is softened, about 45 minutes.

Shortly before serving, add the carrots; cook until slightly softened.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This soup was often on the menu during chilly weather. It is particularly yummy served with Corn Dodgers.

 

 

 

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