Hearty beef barley soup

Yield: 8 Servings

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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