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Chunky Beef Barley Soup

American.foodie's picture
Ingredients
  Beef stew meat 1 1⁄2 Pound, cut into 1/2 inch cubes
  All purpose flour 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 1⁄4 Cup (4 tbs)
  Water 2 Quart
  Canned tomatoes 14 1⁄2 Ounce, coarsely chopped (1 Can)
  Coarsely chopped onion 1 Cup (16 tbs)
  Pearled barley 1⁄2 Cup (8 tbs) (Scotch Brand)
  Salt 1 Tablespoon
  Dried basil 1 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Frozen vegetable medley 16 Ounce (1 Package)
Directions

Dredge meat in flour.
Brown meat with garlic in hot oil in 4-quart Dutch oven over medium-high heat.
Add water, tomatoes, onion, barley, salt,, basil and pepper.
Bring to a boil over high heat.
Reduce heat to low.
Covfir and simmer 1 hour or until meat and bar ley are tender.
Add frozen vegetables.
Return to a boil over high heat.
Reduce heat to low.
Simmer 5 minutes or until vegetables are tender.
Additional water may be added if soup becomes too thick upon standing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday

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