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Beef And Vegetable Barley Soup

Holidaycooking's picture
Ingredients
  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)
  Pepper 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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