hearty beef barley soup
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean stew meat; cut in 1" cubes |
| ½ cup | Onion; chopped |
| 2 | Cloves garlic; minced |
| 1 large | Can beef broth; (49 1/2 oz) |
| 1 can | Diced tomatoes w/ Italian herbs;undrained (14 oz) |
| ¾ cup | Quick barley; pearled |
| ½ cup | Celery; sliced |
| ½ cup | Carrots; sliced |
| 2 | Beef bouillon cubes |
| ½ teaspoon | Dried basil; crushed |
| 1 | Bay leaf |
| 1 pack | Frozen mixed vegetables for soup; (16 oz) |
In Dutch oven or soup pot, brown meat. Add onions and garlic, cooking until onions are tender. Drain if necessary. Stir in remaining ingredient except frozen vegetables. Cover; bring to a boil. Reduce heat, simmer 10 minutes, stirring occasionally. Add frozen vegetables, cook about 10 minutes or until vegetables are tender. About 8- 1 cup servings.
Posted to TNT Recipes Digest by "Angele and Jon Freeman" <jfreeman@...> on Mar 25, 1998
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