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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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One of the best homemade soups. Many different flavors and very hearty. Ingredients:
5 slices bacon |
1 lb. chuck roast, cut into 1 cubes. |
2 large onions chopped |
2 cloves garlic chopped |
2 cans beef broth (10 1/2 oz.) |
2 cups water |
1 1/2 tsp. paprika |
1 tsp. salt |
1/4 cup barley |
1/4 tsp. caraway seeds |
1/8 tsp. margoram leaves |
3 med. potatoes diced |
2 med. carrots sliced |
2 stalks celery sliced |
1 can (16 oz.) stewed tomatoes |
1 package (10 oz.) frozen peas |
1 can (4 oz.) mushrooms |
1/2 small head of cabbage, chopped |
Directions:
1. Fry bacon in dutch oven over med. heat until crisp, remove bacon and drain on paper towel and set aside.
2. Cook and stir beef pieces, onion and garlic in bacon fat until beef is brown.
3. Stir in broth, water, barley, paprika, salt, caraway seed and margoram.
4. Heat to boiling, reduce heat to a simmer.
5. Cover and simmer 1 1/2 hours.
6. Stir in potaoes, carrots, celery, tomatoes, peas, mushrooms and cabbage.
7. Return to boiling, reduce again to simmer. Cover til vegetables are tender, 30-40 minutes. Crumble bacon and sprinkle over the soup.
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