Beef, Barley Soup-Sublette County |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1/2 cup(s) barley |
1 bay leaf |
3 1/2 cup(s) beef stock |
1/4 teaspoon(s) black pepper |
14 ounce(s) can diced tomatoes-drained |
15 ounce(s) can kidney or other bean |
8 ounce(s) can tomato sauce |
1 1/2 cup(s) carrots-frozen sliced |
1 cup(s) celery-chopped |
1 teaspoon(s) garlic-minced |
1 1/2 pound(s) ground beef |
1 cup(s) onion-chopped |
1/2 teaspoon(s) oregano leaves, dried |
1 teaspoon(s) seasoned salt |
1/2 cup(s) sweet green pepper-diced |
1 teaspoon(s) worchesteshire sauce |
Directions:
1. -brown ground beef and bring up to 165 degrees.
2. -add onion, celery, carrots, green pepper and garlic. Heat until veggies are tender.
3. -stir in beef broth, tomatoes, tomato sauce, kidneyh beans, barley, bay leaves, worchestershire, oregano, pepper an dsalt. Bring to a boil and reduce heat. Simmer covered 30 minutes to an hour until barley is tender. Discard bay leaves.
|
|