Vegetable Beef and Barley Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
I got this recipe from Epicurious and modified it to suit my family's taste. Once a week during the fall and winter I have soup night and invite friends and family. This is one of our favorites. I usually just serve it with homemade wheat bread. It is perfect cold weather comfort food. Enjoy! Ingredients:
2 tablespoons oil |
1 -1 1/2 lb stew meat |
3 stalks celery, chopped |
1 large onion, chopped |
1/4 cup barley (not quick cooking) |
4 cups water |
2 (14 1/2 ounce) cans beef broth |
1 (29 ounce) can diced tomatoes |
1 (10 ounce) package frozen corn |
2 cups carrots, sliced |
2 bay leaves |
2 teaspoons garlic powder |
1 1/2 cups frozen peas |
1 1/2-2 teaspoons hot pepper sauce |
salt and pepper |
Directions:
1. Heat oil in a large dutch oven.
2. Add meat, season with salt and pepper and saute until dark brown. (About 8 minutes).
3. Remove beef and set aside.
4. Add celery, onions and barley to pan and saute until onion is golden (about 15 minutes).
5. Add water, broth, tomatoes, corn carrots, bay leaves, and garlic.
6. Return beef to pot and bring to a boil.
7. Reduce heat to med/low and simmer uncovered one hour.
8. Add peas and hot pepper sauce.
9. Cover and simmer 30 more minutes.
10. Season to taste with salt and pepper and additional hot sauce if desired.
11. Serve.
12. Wait for the compliments.
|
|