Beef and Barley Veggie Soup Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Main Dishes · Meat Dishes · Soups

Beef and Barley Veggie Soup

From Dorothy McNett's recipes at

2 tablespoons extra virgin olive oil
1 medium onion
2-3 cloves garlic
1 pound finely cubed chuck roast (or ground beef)
2-3 carrots
2-3 stalks celery
1-2 zucchini
1-2 cups green beans
2 cups fresh tomatoes (about 2-3 tomatoes)

3/4 cup barley
8 cups good quality vegetable, chicken, or beef broth
1 teaspoon salt (depends on the broth...)
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme, or other dried herbs as desired
3-4 sprigs of fresh parsley
2 bay leaves

Coarsely dice or chop the vegetables. In large heavy bottomed stock pot, heat the oil and then add the onion, garlic and beef pieces. Cook and stir several minutes to brown slightly. Add remaining diced vegetables and cook another 3-4 minutes. Add remaining ingredients, bring to a boil and then reduce to simmer. Cover and gently cook on medium low for about 1 hour, adding more broth if needed and for your desired consistency. When done, remove parsley sprigs and the bay leaves. Taste and adjust seasonings, as desired. Salt? Pepper? A pinch of sugar? You get to decide!

Recipe created 2010-09-06.

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