Ingredients:
• 1 pound beef, cut into 1/2-inch cubes
• 1 TB spoon oil
• 7 cups beef broth
• 1/3 cup barley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 onion, chopped
• 1 TB spoon tomato paste
• 3 tablespoons fresh parsley, finely chopped
Directions:
• In a Dutch oven, brown beef in oil; drain.
• Stir in the broth, barley, salt and pepper.
• Bring to boil.
• Reduce heat; cover and simmer for 1 hour.
• Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender.
• Plate, sprinkle with parsley, and serve.
Beef and Barley Soup
This barley soup is thick, hearty, and flavorful.
Ingredients
- 1 lb beef cut into 1/2-inch cubes
- 1 tbsp olive oil
- 7 cups beef broth
- 1/3 cup barley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup carrots chopped
- 1/2 cup celery chopped
- 1 onion chopped
- 1 tbsp tomato paste
- 3 tbsp fresh parsley finely chopped
Instructions
- In a Dutch oven, brown beef in oil; drain.
- Stir in the broth, barley, salt and pepper.
- Bring to boil.
- Reduce heat; cover and simmer for 1 hour.
- Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender.
- Plate, sprinkle with parsley, and serve.
