Beef Barley Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound ground beef 5 cups water 6 ounces V8 juice salt to taste black pepper to taste (about ¼ to ½ teaspoon) ¼ teaspoon basil ¼ teaspoon oregano 1 bay leaf 1-14½ ounce can stewed tomatoes 1/3 cup pearl barley 1/3 cup dried split peas ½ cup chopped onion 1 tablespoons (or 3 small cubes) dried beef bouillon ¾ cup chopped celery with leaves ½ cup finely chopped carrots
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Directions: |
Directions:While it isn’t essential to do so, the flavor will be improved if the ground beef is first crumbled and thoroughly browned in a skillet.
Add all ingredients except carrots and celery to a 6-quart pot. Cook for at least 30 minutes, but an hour or so doesn’t hurt.
Add celery and carrots. Adjust salt and pepper, if necessary. Then cook about 30 more minutes. Remove bay leaf before serving.
Serves 8 as a starter course, about 3 or 4 people as a main meal |
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Number Of
Servings: |
Number Of
Servings:up to 8 |
Preparation
Time: |
Preparation
Time:1½ - 2 hours |
Personal
Notes: |
Personal
Notes: I was never an enthusiastic soup maker until I got this recipe from my granddaughter, Kim Whelehan. Now I enjoy making – and eating – this hearty soup every chance I get on blustery winter days. It’s probably what they call “comfort food” these days.
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