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Beef-Barley Soup

Chef.Foodie's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped onions 2 Cup (32 tbs)
  Lean chuck 2 Pound (1 Inch Cubes)
  Water 4 Quart
  Beef bouillon cubes 6
  Medium pearl barley 8 Ounce (1 1/3 Cups)
  Sliced carrots 2 Cup (32 tbs)
  Chopped celery 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
  Chopped fresh parsley 1 Tablespoon
Directions

1. Melt butter in 8 1/2-quart Sauce Pot over medium heat; saute onions 5 minutes; add meat; saute 5-7 minutes or until lightly browned, tossing occasionally.
2. Add water, bouillon cubes; bring to boil over medium-high heat; cover; reduce heat to low; simmer 45 minutes; add barley; cook 30 minutes; add carrots, onions, celery; cook 30 minutes longer or until done; season with salt, pepper to taste; garnish with chopped parsley.
Makes 4 quarts

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
125 Minutes
Ready In: 
0 Minutes
Servings: 
8

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