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Beef Barley Soup


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I made this for dinner the other night and my husband requested I put it into the family favorites rotation. He claims not to like soup.

Ingredients:

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  • 1 1/2 lb stew meat
  • 2 Tbsp. oil
  • 8 cups water
  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 2 cup potatoes, cut into 1/2 inch cubes
  • 1/2 cup barley
  • 4 cloves garlic
  • 2 Tbsp. beef bouillon granules
  • 1 1/2 tsp. basil
  • 2 bay leaves
  • 1/4 tsp. pepper
  • 2 cup frozen mixed vegetables*
  • 30 oz canned petite diced tomatoes

Directions:

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

Servings: 8
Time:15 Minutes Preparation Time
1 1/2 Hours Cooking Time
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Source: I started with the Better Homes and Gardens recipe and tweaked it quite a bit.

By Stephanie from Hillsboro, OR

Beef Barley Soup
 

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