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Beef Barley Soup Recipe

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This recipe for Beef Barley Soup, by , is from The Pratt Family Cookbook Project, 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:  
Susan Pratt for Alice Tipton

Category:
Category:

Ingredients:  
Ingredients:  
lb. Lean Beef Cubed or Ground Beef
c. Chopped Onion
1 Clove Garlic, Minced
7 c. Water
c. Medium Barley
c. Diced Celery
tsp. Basil
1 Bay Leaf
1 Can 14.5 oz. Diced Tomatoes
2 Beef Bouillon Cubes
1 9 oz. Bag of Mixed Frozen Vegetables


Directions:
Directions:
In a 4-quart saucepan or Dutch oven, brown beef. Add onion, celery and garlic. Cook until tender; drain off juices. add remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 more minutes or until vegetables are tender. Additional water if soup becomes too thick.

Tips: if using quick barley, substitute 2/3 cups quick barley for the medium barley and decrease water to 6 cups. This will reduce the simmer time to 15-20 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
This is my favorite recipe that Alice made. I would always ask for the recipe...she finally said its on the box. She could always make you smile.

 

 

 

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