Thursday, February 3, 2011

Beef-Barley Soup

*You can also use turkey instead of beef, you can add potatoes, or omit celery (my Dad hates it!)*

2 lbs. cut-up beef or round steak
small amount of cooking oil
7c. water
1 (16 oz.) can tomatoes
1 large onion, chopped
2 beef bouillon cubes
1c. chopped carrots
1c. chopped celery
1/2c. chopped green pepper
2/3c. barley
salt & pepper to taste
1tsp. basil
1/2 tsp Worcestershire sauce

In a large skillet, brown the beef in oil. Stir in water, undrained tomatoes, onion, and bouillon cubes. Simmer for 1-1/2 hrs. Add carrots, celery, green pepper, barley, and seasonings. Simmer until the vegetables are tender.
Serves 6 to 8

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