Shirley's Recipes

Navigation: Edit | Print | Search

Name: Beef Barley Soup
Key Ingredient: beef
Preparation: simmer
Cuisine: American
Source: Pillsbury Say Yes To Less Cookbook #36
Food Group: vegetable
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: 1:50
Comments: Reconstituted canned beef broth can be used; however, it is high in sodium. If used, salt can be omitted from recipe.
Servings: 8

1 pound lean beef, cubed
1 tablespoon oil
8 cups Homemade Beef Broth
1/2 cup barley
1 teaspoon basil leaves
1 teaspoon salt, if desired
2 cups thinly sliced carrots
1 cup frozen peas
1/4 cup chopped onion

In Dutch oven, brown beef in oil; drain. Add broth; bring to a boil. Add barley, basil and if desired, salt. Cover; simmer 1 hour. Add vegetables; cover and continue cooking 15 to 20 minutes or until vegetables are tender.


Add Comment 
Sign as Author