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Beef and Barley Veggie Soup
From Dorothy McNett's recipes at www.dorothymcnett.com.
2 tablespoons extra virgin olive oil
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.