 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Thyme comes through in this colorful soup that's chock-full of tender beef. You can use any combination of vegetables you have on hand, Heidee adds. Leftovers work especially well. Ingredients:
1 portion triple-batch beef, thawed |
3 cups water |
1 cup frozen cut green beans |
1 cup frozen sliced carrots |
1/4 cup quick-cooking barley |
1 tablespoon beef bouillon granules |
1 teaspoon dried thyme |
1/2 teaspoon salt |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables and barley are tender. Let stand for 5 minutes before serving. Yield: 4 servings.
|
|