You are here

Beef Barley Soup

Diet.Chef's picture
Ingredients
  Boneless beef chuck 1 1⁄2 Pound
  Water 6 Cup (96 tbs)
  Sliced celery 2 Cup (32 tbs)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Dried rosemary 1 Teaspoon, crushed
  Pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Tomato paste 6 Ounce (1 Can)
  Quick cooking barley 1⁄2 Cup (8 tbs)
Directions

Trim fat from meat; cut meat into 1/2 inch cubes.
In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic.
Bring to boiling; reduce heat.
Cover and simmer 1 to 1 1/4 hours or till meat is tender.
If necessary, skim fat.
Stir in tomato paste and barley.
Return to boiling; reduce heat.
Cover and simmer about 10 minutes or till barley is done.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

Rate It

Your rating: None
3.954545
Average: 4 (11 votes)