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Beef Barley SoupSoup, Stew, and Chowder Recipes from AlansKitchen.com

Makes 6 servings

Prep Time: 10 min.
Cooking Time: 2 hrs.

Ingredients:

  • 1 1/2  pounds lean beef roast
  •    1/4  teaspoon salt
  •    1/4  teaspoon pepper
  •    1/2  Tablespoon vegetable oil
  •       1  medium onion, chopped
  •       1  stalk celery, chopped
  • 24 1/2  ounces canned low-fat beef broth
  •       1  quart water
  •       2  beef cubes
  •    1/4  cup chopped fresh parsley
  •       1  bay leaf
  •    1/4  teaspoon thyme
  •    1/2  teaspoon Italian seasoning
  •       2  medium potatoes, peeled and cubed
  •    1/4  cup barley
  • 1 1/2  cups shredded cabbage
  •     10  ounces frozen mixed vegetables

Cooking Directions:

1) Trim any visible fat from meat and cut into 1-inches cubes.

2) Sprinkle with salt and pepper.

3) In a large soup pot, heat oil over medium heat. Add beef and brown on all sides.

4) Add onions and celery. Cook until onion are clear.

5) Add beef broth and enough water to cover meat.

6) Add bouillon, parsley, bay leaf, thyme, and Italian seasoning.

7) Boil gently for 1 1/2 hours or until meat is tender.

8) Add potatoes and barley. Cook for 30 minutes or until potatoes are tender.

9) Check occasionally and add addition water if soup get too thick.

10) Add cabbage and mixed vegetables. Cook for 20 minute or until vegetables are tender.

11) If wanted, vary seasoning with extra salt and pepper. Remove bay leaf before serving.

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