Beef Barley Soup

photo by Brenda.


- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
2 quarts
- Serves:
- 8
ingredients
- 2 lbs beef stew meat, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 5 cups water
- 4 celery ribs, chopped
- 4 medium carrots, chopped
- 1 large onion, chopped
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 teaspoons beef bouillon granules
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup barley
directions
- In a dutch oven, brown meat in oil on all sides, drain.
- Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
- Bring to a boil.
- Reduce heat, cover and simmer for 15 minutes.
- Add the barley and simmer for 45 minutes longer or until barley is tender.
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Reviews
-
This soup is absolutely DELICIOUS! I added a tsp of minced garlic and may even add a small bay leaf next time. The crazy thing is I had to add an additional 5 cups of water it was so thick. I used meduim barley instead of quick, maybe the difference? No matter, this is a keeper. Thanks for sharing. Made for Fall PAC 2009