Beef And Vegetable Barley Soup
|Canned condensed beef broth||21 Ounce (2 Cans, 10 1/2 Ounces / 298 Gram Each)|
|Water||240 Milliliter (2 Soup Cans)|
|Beef chuck||1 1⁄2 Pound, cut into 1 inch pieces (681 Gram)|
|Ketchup||125 Milliliter (1/2 Cup)|
|Onion||1 Medium, halved|
|Celery stalks||2 , cut into 4 inch pieces|
|Carrots||6 , pared|
|Frozen cut green beans||9 Ounce (255 Gram / 1 Package)|
|Barley||125 Milliliter (1/2 Cup)|
Put broth, water, beef, ketchup and pepper into a 5-quart (5 liter) Dutch oven.
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process onion, celery, and carrots.
Add processed vegetables, beans, and barley to soup; stir well.
Bring to a boil and simmer covered 2 hours, or until meat is very tender.