Wednesday, October 7, 2009

Beef Barley Soup

Difficulty: **

There are many recipes out there for Beef-Barley Soup but this one from Better Homes and Gardens Cookbook is a family favorite. Enjoy!

Ingredients:
2 1/2 lbs beef chuck or sirloin, cut into 1/2 inch strips
2 tablespoons cooking oil
7 cups beef broth
1 16-ounce can tomatoes, cut up
1 large onion, diced
1 1/2 teaspoons salt
1 teaspoon dried basil, crushed
1/2 teaspoon Worcestershire sauce
2 cups sliced carrots
1 cup sliced celery
2/3 cup quick-cooking barley
1/2 cup shopped green pepper
1/4 cup snipped parsley

In large skillet or dutch overn, brown meat in cooking oil over low heat, drain well. Stir in broth, undrained tomatoes, onion, salt, basil and Worchestershire sauce. Cover, simmer for 1 1/2 hours. Stir in carrots, celery, barley, green pepper, and parsley. Cover and simmer for another 45 minutes or until vegetables are soft, not mushy. Season to taste with salt and pepper. Makes 8 servings.
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