Beef Barley Soup Recipe
You can eat this yummy soup any time of year, but when it is cold outside and you want to be warm on the inside, you just can't beat a steaming hot bowl of beef and barley soup.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound beef stew meat, cut into 1" cubes
- 8 cups water
- 2 beef flavor bouillon cubes
- 1/2 cup hot water
- 1 - 14 ounce can tomatoes
- 1 cup carrots, sliced
- 1 cup onion, chopped
- 1 cup celery, sliced
- 1/2 cup barley
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
Instructions
- In a stockpot, heat oil over medium heat. Cook onions and celery until soft. Remove and set aside. Add beef. Cook, stirring often, until browned. Add the onion and celery back to the pot along with 8 cups of water.
- In a cup, dissolve the bouillon cube in 1/2 cup water. Add to the saucepan with tomatoes, carrots, barley, parsley, salt and pepper.
- Bring to a boil. Reduce heat, cover and simmer for 1 to 1 1/2 hours, or until the meat is fork tender.
- With slotted spoon, remove meat to a bowl. Shred with two forks and add back to the soup.
Nutrition
Calories: 176kcalCarbohydrates: 17gProtein: 16gFat: 5gSaturated Fat: 3gCholesterol: 35mgSodium: 528mgPotassium: 544mgFiber: 4gSugar: 5gVitamin A: 3171IUVitamin C: 11mgCalcium: 61mgIron: 3mg
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