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Barley-Beef Soup Recipe

Ingredients

  • 12ounces beef or lamb stew meat, cut into 1-inch cubes
  • 1tablespoon cooking oil
  • 414 ounce cans lower-sodium beef broth
  • 1cup chopped onion (1 large)
  • 1/2cup chopped celery (1 stalk)
  • 1teaspoon dried oregano or basil, crushed
  • 1/4teaspoon black pepper
  • 2cloves garlic, minced
  • 1bay leaf
  • 1cup frozen mixed vegetables
  • 114 1/2 ounce can diced tomatoes, undrained
  • 1cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato
  • 2/3cup quick-cooking barley

Directions

  1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
  2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
  3. Makes 8 servings (11 cups)

SLOW-COOKER DIRECTIONS:

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

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