Beef Barley Soup

A delicious savory soup that freezes well. Recipe from Jeany Coughran submitted into 1st UMC Centennial Cookbook, Abilene, TX

• Ready In: 3 hrs 20 mins
• Serves: 8

Ingredients

• 1  lb  round steak, cut into bite-sized pieces
• 2  tablespoons  oil
• 1  tablespoon salt
• 2  quarts hot water
• 1⁄3 cup celery, chopped
• 1 (1 lb) can tomato with juice, chopped
• 1⁄4 cup dry parsley flakes
• 1⁄4 cup barley
• 1⁄3 cup carrot, chopped
• 0.5 (10 ounce) package  frozen peas

Directions

1. Brown meat in oil. Add salt & parsley flakes.
2. Add the 2 quarts hot water & simmer covered for 1 hour.
3. Next add barley & cook another 45 minutes.
4. Add celery, carrots, & cut up tomatoes with juice.
5. Cook 1 hour & add peas. Simmer another 15 minutes & serve.