Beef And Barley Soup Recipe

Ingredients for Beef And Barley Soup

• Cooked Lean Beef
• 1 cup barley
• 1 bay leaf
• 2 tablespoons olive oil
• 2 stalks celery
• Onion
• Frozen Mixed Vegetables
• 8 cups beef broth (or water + 2 beef bouillon cubes)
• 2 beef bouillon cubes (optional, if using water instead of broth)
• White Sugar
• Ground Black Pepper
• 1 (28 ounce) can stewed tomatoes (undrained)
• Salt

How to Make Beef And Barley Soup

1. Chop 1 lb beef stew meat into bite-sized pieces. Set aside.
2. In a large soup pot or Dutch oven, sauté 1 medium onion (chopped) and 2 stalks celery (chopped) in 2 tablespoons olive oil until softened (about 5 minutes).
3. Add 8 cups beef broth (or water + 2 beef bouillon cubes), 1 teaspoon sugar, 1/4 teaspoon black pepper, 1 (28 ounce) can stewed tomatoes (undrained), 1 bay leaf, the chopped beef, and 1 cup barley to the pot.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender.
5. Stir in 1 cup of your favorite frozen mixed vegetables (peas, carrots, corn).
6. Continue to cook for another 5-10 minutes, or until the vegetables are heated through.
7. Remove the bay leaf before serving. Season with salt and pepper to taste.