beef, vegetable & barley soup

Categories
Soup
Yield
14 Servings
MeasureIngredient
2 pounds Lean stew meat
2 tablespoons Salad oil
4 quarts Water
1 can (28-oz) tomatoes
Onions; quartered
2 tablespoons Salt
¾ teaspoon Pepper
1 cup Dry barley (not cooked)
1 pint Fresh mushrooms; sliced
Bunch broccoli; cut into 1-1/2 inch pieces
Carrots; cut into bite-size pieces
1 teaspoon Thyme

Brown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley.

Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 minutes or until vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frozen & served up to 3 months later.

KAY PILLOW MAULDIN

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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