 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This recipe is a standby in our family. Sometimes we even use mountain beef in this recipe. Ingredients:
2 -4 tablespoons canola oil |
3 tablespoons flour |
salt, to taste |
pepper, to taste |
1 cup chopped onion |
2 stalks celery, chopped |
8 medium carrots, chopped |
8 ounces sliced mushrooms (about 2 - 2 1/2 cups) (optional) |
4 cups tomato juice |
1 cup water |
3/4 cup pearl barley |
16 ounces stewing beef, diced |
extra water, as needed |
salt |
pepper |
Directions:
1. In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside.
2. Sauté onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender.
3. (This will help deglaze the pan and give the soup a nice rich color).
4. Place beef, vegetable in a soup pot.
5. Add tomato juice, water, barley, and S&P to taste.
6. Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally.
|
|