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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 9 |
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This hearty barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. Ingredients:
1 pound beef top round steak, cut into 1/2-inch cubes |
1 tablespoon canola oil |
3 cans (14-1/2 ounces each) beef broth |
2 cups water |
1/3 cup medium pearl barley |
1 teaspoon salt |
1/8 teaspoon pepper |
1 cup chopped carrots |
1/2 cup chopped celery |
1/4 cup chopped onion |
3 tablespoons minced fresh parsley |
1 cup frozen peas |
Directions:
1. In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).
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