Beef Barley Soup

Submitted by Kimschmee

"One to crawl up by the fire with.... Ohhh so good."

 

• Ready In: 1hr 45mins
• Ingredients: 8
• Serves: 6

ingredients

• 2 - 2 1⁄2 lbs chuck roast
• 2 cups tomatoes or 2 cups V8 vegetable juice
• 1 celery rib, finely chopped
• 2 carrots, diced
• no-salt-added beef broth
• 1 cup quick-cooking barley
• salt & pepper
• 2 bay leaves

directions

1. In large saucepan, place meat, tomato juice, celery, carrots, salt and pepper to taste and bay leaves. Add beef stock to cover.
2. Cook until meat is soft and tender, approximately an hour.
3. Remove meat. Cut into small pieces and return to pot.
4. Add barley. Cook 15-30 minutes more, or until barley is tender.

Reviews

[ElaineAnn]

I made half the recipe for lunch. Next time I'm making the whole thing and I will have extra to freeze and enjoy later. This is a tasty heartwarming soup. YUM! Thanks for sharing kimschmee. Made for PAC Spring 2010.