Sunday, April 1, 2012

Beef & Barley Soup

Beef & Barley Soup
(4 Servings)

4 cups of water

3 cups of beef stock
½ cup of barley
½ lb of beef, chopped into very small pieces
½ cup diced onion

½ cup diced celery
½ cup diced carrots
½ cup frozen peas
½ cup teaspoon fresh basil
1 can (14oz) of diced tomatoes
1 bay leaf
2 cloves of minced garlic
Salt and Pepper

In a Dutch oven or large sauce pan, brown the meat. Add onion and garlic. Cook until onion is tender. Drain. Stir in celery, carrots, tomatoes, and barley. Add water and stock and seasonings. Bring to a boil. Reduce and simmer for 45 minutes.  Add peas and cook another 10 minutes. If soup gets too thick during cooking or while standing, add water.

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