Beef Barley Soup
This is a hearty winter soup and makes a great leftovers (if there's any left). I altered a recipe from a box of barley to suit my family's taste. It's a great cold winter day meal.
Ingredients
6 serv.- lb beef sirloin steak, cubed↗1⁄2
- cup onion, chopped↗1⁄2
- garlic clove, minced↗1
- cups beef broth↗7
- (14 1/2 ounce) can whole tomatoes, undrained and cut into pieces↗1
- cup medium barley↗1⁄2
- cup celery, sliced↗1⁄2
- beef bouillon cubes↗2
- teaspoon basil, crushed↗1⁄2
- bay leaf↗1
- (9 ounce) package mixed vegetables1
Step-by-step instructions
- 1
In a 4-quart saucepan, brown meat.
- 2
Add onion and garlic; cook until onion is tender; drain.
- 3
Stir in remaining ingredients except frozen vegetables.
- 4
Cover, bring to a boil.
- 5
Reduce heat and simmer 50-60 minutes, stirring occasionally.
- 6
Add frozen vegetables and cook about 10 minutes more or until vegetables are tender.
- 7
Note: Add more water if soup becomes too thick upon standing.
Source: food.com
Original recipe ↗
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App