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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Becks Beef & Barley Soup Recipe

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This recipe for Becks Beef & Barley Soup is from Kropf-Higgins Family Cookbook, 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 tablespoon olive oil
1 pound 96% ground beef (cooked)
1 cup water
2 teaspoons beef base (or 2 bouillon cubes)
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 garlic cloves, minced
4 cups beef broth
2 cups carrots (cut into medium chunks)
1 cup celery stalk, chopped
3/4 cup onion, diced
1 cup quick-cooking barley (uncooked)
1/2 bag frozen green beans (6oz)
1/2 bag frozen corn (6oz)
1 15-ounce can diced tomatoes, with juice
Directions:
Directions:
In a large stockpot or Dutch oven, heat olive oil to medium-high. Add ground beef and brown.
Once beef has browned, add garlic, water, beef base, bay leaf, and salt & pepper.
Reduce heat, cover pot and simmer on low for 1 hour.
Add remaining ingredients and bring to a boil for 10 minutes.
Reduce heat to medium low and simmer for 30 minutes.
Adjust seasonings, if needed.
Number Of Servings:
Number Of Servings:
6/7
Personal Notes:
Personal Notes:
4 WW points (+2 veggie pts.)

 

 

 

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