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Brown meat in hot oil in dutch oven in two batches, drain fat. Add water, onion, celery, potatoes, barley, garlic, bouillon, basil, bay leaves, and pepper.
Bring to a boil then reduce heat and simmer covered for 1 hour.
Stir in frozen veggies and tomatoes. Return to a boil, reduce heat and simmer for 15 minutes.
Serve alone or with a nice crusty bread.
*I like thick soups so I added extra veggies
|Time:||15 Minutes Preparation Time|
1 1/2 Hours Cooking Time
Source: I started with the Better Homes and Gardens recipe and tweaked it quite a bit.
By Stephanie from Hillsboro, OR
This page contains beef barley and vegetable soup recipes. A hearty, nutritious soup can be made with a variety of vegetables, beef and, of course, barley.