Hearty beef barley soup
8 Servings
Ingredients
| Quantity | 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) |
Directions
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