Recipe by churchlady #2
A hearty soup everyone will love. The amounts are approximate, and can be adjusted to taste. Great for large gatherings with bread and butter it's a meal.
- 2 lbs stewing beef, browned
- 2 (14 ounce) cans diced tomatoes
- 8 cups beef stock
- 1 large onion, diced
- 1⁄2 lb carrot, sliced
- 1 (11 ounce) box quick-cooking barley
- salt and pepper
- 2 teaspoons dill weed
Directions See How It's Made
- Brown the stew beef in large pot. Add beef stock and diced tomatoes, season with salt, pepper and dill. Simmer 2-3 hours until beef is tender. Add Carrots and onion, simmer approximately 30 minutes. Add the entire box of barley and simmer additional 10 minutes or until barley is tender. More water or stock may be added if soup becomes too thick.