Beefy Vegetable Soup Recipe
Ingredients
1 tablespoon vegetable oil
2 pounds boneless beef chuck, cut into 1-inch cubes
2 medium onions, chopped
1 can (16 ounces) tomatoes, undrained
1/2 cup uncooked barley, rinsed
10 cups water
1/3 cup soy sauce
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 pound fresh spinach leaves
4 large carrots, shredded
2 medium potatoes, pared, cubed
2 large celery stalks, sliced
1/4 pound green beans, cut Into pieces
1/2 teaspoon pepper sauce
Directions
In large heavy saucepot or Dutch oven heat oil over medium-high heat; add beef and brown on all sides.
Remove and set aside.
In same pot over medium heat, cook onions 3 minutes or until tender.
Return meat to pot; add tomatoes, barley, water, soy sauce, thyme and salt.
Cover.
Bring to a boil.
Reduce heat; simmer 1 hour.
Add spinach, carrots, potatoes, celery, beans and sauce.
Simmer covered 45 minutes longer or until meat and vegetables are tender.
Remove and set aside.
In same pot over medium heat, cook onions 3 minutes or until tender.
Return meat to pot; add tomatoes, barley, water, soy sauce, thyme and salt.
Cover.
Bring to a boil.
Reduce heat; simmer 1 hour.
Add spinach, carrots, potatoes, celery, beans and sauce.
Simmer covered 45 minutes longer or until meat and vegetables are tender.
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