Barley-beef Soup

Recipe By:
Levis
  • Currently 5.0/5 Stars.
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  • Total Time 100 min Ico-add
  • Yield 6 Servings
  • Level Medium

Spicy and simple soup.
 

Ingredients

  • 3/4 pound beef or lamb stew meat, cut into 1-inch cubes
  • 1 tablespoon cooking oil
  • 4 cups water
  • 1 cup chopped onion (1 large)
  • 1/2 cup chopped celery (1 stalk)
  • 2 teaspoons instant beef bouillon granules
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano or basil, crushed
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1 cup frozen mixed vegetables
  • 1 cup parsnips, cut into 1/2 -inch slices, or peeled potatoes, cut into 1/2 -inch cubes
  • 1 7 1/2 -ounce can tomatoes, cut up
  • 1/4 cup quick-cooking pearl barley
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Directions

  1. 1. In a large pot brown meat in hot oil, Drain fat. Stir in water, onion, celery, bouillon granules, garlic, oregano or basil, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer 1 hour for beef (45 minutes for lamb).
  2. 2. Stir in frozen vegetables, parsnips or potatoes, undrained tomatoes, and quick-cooking barley.
  3. 3. Return to boiling; reduce heat.
  4. 4. Cover and simmer about 15 minutes more or till meat and vegetables are tender. Discard bay leaf.
  5. 5. Makes about 6 cups.