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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Once a year, I invite my relativesâabout 25 people in allâfor soup day to honor my late husband's birthday. I make three soups, including comforting Beef Barley Soup, writes Louise Laplante of Hanmer, Ontario. It's loaded with chunks of beef and chopped veggies. Ingredients:
2 pounds beef stew meat, cut into 1-inch pieces |
1 tablespoon canola oil |
5 cups water |
4 medium carrots, chopped |
4 celery ribs, chopped |
1 large onion, chopped |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 tablespoons tomato paste |
4 teaspoons beef bouillon granules |
1 teaspoon each dried oregano, thyme, basil and parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup quick-cooking barley |
Directions:
1. In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender.
2. Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Yield: 8 servings (about 2 quarts).
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