Beef Barley Soup
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One to crawl up by the fire with.... Ohhh so good.
- Ready In:
- 1hr 45mins
- Serves:
- Units:
1
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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
- In large saucepan, place meat, tomato juice, celery, carrots, salt and pepper to taste and bay leaves. Add beef stock to cover.
- Cook until meat is soft and tender, approximately an hour.
- Remove meat. Cut into small pieces and return to pot.
- Add barley. Cook 15-30 minutes more, or until barley is tender.
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RECIPE MADE WITH LOVE BY
@Kimschmee
Contributor
@Kimschmee
Contributor
"One to crawl up by the fire with.... Ohhh so good."
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