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Beef Barley Vegetable Soup

Microwaverina's picture
Ingredients
  Beef chuck 8 Ounce, cut in small pieces
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Quick cooking barley 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Chili powder 1⁄4 Teaspoon
  Canned whole kernel corn 8 3⁄4 Ounce (1 Can)
Directions

In 3-quart casserole combine all ingredients except corn.
Stir in 4 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Micro-cook, covered, on high setting, till mixture boils, about 15 minutes.
Cook, covered, on defrost setting 1 hour; stir every 20 minutes.
Stir in undrained corn.
Cook, covered, on high setting until hot, about 1 minute more.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable

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