Beef and Barley Soup

  • 1 lb. beef cut into 1-inch cubes
  • 1 Tbs. canola oil
  • 4 C water
  • 1/4 C pearl barley
  • 1 C onion, chopped
  • 1/2 C celery, chopped
  • 2 beef bouillon cubes
  • 2 cloves garlic, minced
  • 1 tsp. dried basil
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 1-1/2 C frozen mixed vegetables
  • 1 C potatoes, peeled and cut into 1/2-inch cubes
  • 1 can (14oz.) diced tomatoes

Heat oil in a soup pot over medium-high heat. Add beef and cook until lightly browned. Add onion, celery and garlic; cook an additional 2-3 minutes until vegetables begin to soften. Stir in water, barley, bouillon, basil, pepper and bay leaf. Bring to a boil; reduce heat. Cover and simmer 1 hour.

Stir in frozen vegetables, potatoes and undrained tomatoes. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or till meat and vegetables are tender.

Date Added:December 14, 2007
Classification:Soups & Stews
Meals:Lunch, Dinner
Courses:Main Course, Soup



2007, 2008