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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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When we come in from playing in the snow, I serve this hearty soup, says Nancy Soderstrom of Roseville, Minnesota. Ingredients:
1 boneless beef chuck roast (2-1/2 to 3 pounds) |
4 quarts water |
1 cup medium pearl barley |
1-1/2 cups chopped onion |
1-1/2 cups chopped celery |
1 teaspoon salt |
1 teaspoon pepper |
1 can (28 ounces) diced tomatoes, undrained |
1-1/2 cups chopped carrots |
1 package (16 ounces) frozen mixed vegetables |
1/4 cup minced fresh parsley |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
1/4 teaspoon garlic salt |
Directions:
1. Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
2. Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender. Yield: 18-20 servings (6 quarts).
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