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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I have made this soup for a couple of years now and my family loves it. We served it with a baguette or a loaf of crusty bread and it makes a great easy to prepare week night meal. I skip the onion because my family is not big on onions but i think the marjoram is what gives it the best flavor Ingredients:
1 lb beef stew meat |
7 cups water |
1 cup onion, chopped |
3 tablespoons instant beef bouillon |
1/2 teaspoon thyme, crushed |
1/2 teaspoon marjoram, crushed |
1/2 teaspoon basil, crushed |
1/4 teaspoon pepper |
1/2 cup pearl barley |
1 1/2 cups diced potatoes (1 medium baking potato) |
2 cups mixed vegetables (peas, carrots and corn) |
Directions:
1. Combine everything but the frozen veggies in a large pot.
2. Bring to a boil, reduce heat cover and simmer for 45 minutes.
3. Stir in frozen veggies and cook covered for 10 more minutes or until meat and veggies are tender.
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