Beef Barley Vegetable Soup Recipe
Ingredients
| 8 ounces beef chuck, cut in small pieces | ||
| 1 16-ounce can tomatoes, cut up | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 2 tablespoons quick-cooking barley | ||
| Worcestershire sauce | 1 Tablespoon | |
| Chili powder | 1/4 Teaspoon | |
| Whole kernel corn | 1 8 3/4 Ounce | |
Directions
In 3-quart casserole combine all ingredients except corn.
Stir in 4 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Micro-cook, covered, on high setting, till mixture boils, about 15 minutes.
Cook, covered, on defrost setting 1 hour; stir every 20 minutes.
Stir in undrained corn.
Cook, covered, on high setting until hot, about 1 minute more.
Stir in 4 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Micro-cook, covered, on high setting, till mixture boils, about 15 minutes.
Cook, covered, on defrost setting 1 hour; stir every 20 minutes.
Stir in undrained corn.
Cook, covered, on high setting until hot, about 1 minute more.
Chef
