Vegetable Beef Barley Soup Recipe
Ingredients
| 15 ounces lean beef round, cut into 1-inch cubes | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Carrots | 1 1/2 Cup (16 tbs), thinly sliced | |
| 1 1/2 cups cubed carrots, cut into 1/2-inch pieces | ||
| Celery | 2 Cup (16 tbs), chopped | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| 1 cup drained canned French-style green beans | ||
| 4 1/2 ounces pearl barley | ||
| Dried parsley | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
Directions
1. Spray 5-quart saucepan with nonstick cooking spray; add beef and onion. Saute 5 to 7 minutes, until lightly browned.
2. Add 3 quarts water and tomato sauce; cover and bring to a boil. Stir in carrots, celery, and mushrooms. Reduce heat to medium-low; cover partially and simmer 1 hour.
3. Add remaining ingredients. Cover and simmer 1 hour longer, stirring occasionally.
2. Add 3 quarts water and tomato sauce; cover and bring to a boil. Stir in carrots, celery, and mushrooms. Reduce heat to medium-low; cover partially and simmer 1 hour.
3. Add remaining ingredients. Cover and simmer 1 hour longer, stirring occasionally.
Chef
