Wednesday, February 18, 2009

Making Beef Barley Soup

I'm starting to think I need to vary my Wednesday or I'm going to have nothing but reciepes on my blog. But not to change in mid-week, he is another favorite of mine. Beef Barley Soup. On cold days, this is soooo good.

You'll need:

1 1/2 pounds beef stew meat

2 tablespoons of cooking oil

7 cups water

1 16-ounce can tomatoes, cut up

1 large onion, chopped

2 tablesppons instant beef bouillon granules

1 1/2 teaspoons salt

1 teaspoon dried basil, crushed

1/2 teaspoon Worcestershire sauce

2 cups sliced carrot

1 cup sliced celery

2/3 cup quick-cooking barley

1/2 cup chopped green pepper


In a large kettle or Dutch oven brown meat in hot oil over low heat; drain well. Still in water, undrained tomatoes, onion bouillon granules, salt, basil, and Worcestershire sauce. Cover, and simmer for 1 1/2 hours. Stir in carrot, celery, barley, and green pepper. Cover, simmer for 45 minutes. Season to taste with salt and pepper (though I find I don't need to add anything at this point)

This is great to make when you have time, because though it doesn't take a lot of prep time, it takes a long time simmering. But it's well worth the wait.

We've been having lots of rainy days, and it's great on those days.

Hope you enjoy!


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