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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This is an easy, after work, soup, with really good flavor. Ingredients:
2 lbs beef stew meat, cut into 1-inch pieces |
1 tablespoon vegetable oil |
5 cups water |
4 celery ribs, chopped |
4 medium carrots, chopped |
1 large onion, chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
2 tablespoons tomato paste |
4 teaspoons beef bouillon granules |
1 teaspoon dried oregano |
1 teaspoon thyme |
1 teaspoon basil |
1 teaspoon parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup barley |
Directions:
1. In a dutch oven, brown meat in oil on all sides, drain.
2. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings.
3. Bring to a boil.
4. Reduce heat, cover and simmer for 15 minutes.
5. Add the barley and simmer for 45 minutes longer or until barley is tender.
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