Barley Beef Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 soup bone (meaty) or 6 bouillon cubes |
3 quarts water |
1/2 lb stewing beef, cut in 1/2-inch cubes |
1 large onion, chopped |
1/2 teaspoon thyme |
1/2 teaspoon black pepper |
salt |
1 teaspoon paprika |
1 bay leaf |
1/2 cup barley |
2 cups canned tomatoes, chopped (with juice) |
1 cup carrot, sliced |
1/2 cup celery, chopped |
1/2 cup peas (i prefer frozen) |
1/2 cup green beans |
2 potatoes, pared and diced |
1/4 cup parsley, chopped |
Directions:
1. Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
2. Skim soup until clear while simmering.
3. Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
4. Let soup stand for about 15 minutes before serving.
5. Note: Normally I don't care for barley, but this soup is truly delicious.
6. I love making homemade soups and bread on cold wintry days.
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