Beef, vegetable & barley soup
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean stew meat |
| 2 | tablespoons | Salad oil |
| 4 | quarts | Water |
| 1 | can | (28-oz) tomatoes |
| 4 | Onions; quartered | |
| 2 | tablespoons | Salt |
| ¾ | teaspoon | Pepper |
| 1 | cup | Dry barley (not cooked) |
| 1 | pint | Fresh mushrooms; sliced |
| 1 | Bunch broccoli; cut into 1-1/2 inch pieces | |
| 5 | Carrots; cut into bite-size pieces | |
| 1 | teaspoon | Thyme |
Directions
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, .