Beef, Barley, and Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
1 pound beef stew meat |
1 pound meaty beef bones (such as beef shank bones) |
3 celery stalks, chopped |
1 large onion, chopped |
1/4 cup pearl barley |
4 cups water |
2 14 1/2-ounce cans beef broth |
1 28-ounce can diced tomatoes in juice |
1 10-ounce package frozen corn kernels |
2 cups frozen sliced okra |
2 small bay leaves |
2 teaspoons garlic powder |
1 1/2 cups frozen peas |
1 1/2 to 2 teaspoons hot pepper sauce |
Directions:
1. Heat oil in large pot over medium-high heat. Add stew meat and bones; sauté until beef is dark brown, about 8 minutes. Transfer beef and bones to plate. Add celery, onion, and barley to pot. Sauté until onion is golden, about 15 minutes. Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered until beef is almost tender, about 1 hour.
2. Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and simmer until beef is tender, about 30 minutes longer. Season with salt, pepper, and more hot pepper sauce, if desired.
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