Beef And Barley Vegetable Soup Recipe

Ingredients for Beef And Barley Vegetable Soup

• Extra Lean Ground Beef
• 1 large onion, chopped
• Tomatoes
• Water
• Beef Consomme
• Tomato Soup
• 2 carrots, chopped
• Celery Ribs
• 1 bay leaf
• 1 teaspoon dried thyme
• Fresh parsley (optional, for garnish)
• Pepper
• 1 cup barley

How to Make Beef And Barley Vegetable Soup

1. In a large pot or Dutch oven, brown 1 lb beef stew meat over medium-high heat with 1 large chopped onion. Drain off any excess fat.
2. Add 1 cup barley, 4 cups beef broth (low sodium preferred), 2 carrots (chopped), 2 celery stalks (chopped), 1 cup chopped potatoes, 1 cup chopped green beans, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 bay leaf, and salt and pepper to taste.
3. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is tender and the barley is cooked through.
4. Alternatively, after browning the beef and onion, transfer everything to a slow cooker. Cook on low for 7-8 hours.
5. Before serving, remove the bay leaf and adjust seasoning as needed. Garnish with fresh parsley (optional).