 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. Ingredients:
1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes |
3 medium onions, coarsely chopped |
4 celery ribs, thinly sliced |
3 medium carrots, halved lengthwise and thinly sliced |
2 medium potatoes, peeled and cubed |
2 garlic cloves, minced |
1 can (46 ounces) tomato juice |
1 can (28 ounces) diced tomatoes, undrained |
1 bay leaf |
1-1/2 teaspoons dried marjoram |
1-1/2 teaspoons dried thyme |
1/2 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1/2 cup medium pearl barley |
Directions:
1. In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
2. Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
3. Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
4. To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through. Yield: 10 servings (3-1/2 quarts).
|
|