Beef Barley Soup 1965 Recipe

Ingredients for Beef Barley Soup 1965

• Chuck Roast
• Canola Oil
• 1 large onion, chopped
• Beef Stock
• 1 (28 ounce) can crushed tomatoes
• Carrot
• 2 celery stalks, chopped
• Green Bell Pepper
• Quick Cooking Barley
• Worcestershire Sauce
• Black Pepper
• 1 teaspoon salt
• Fresh Thyme
• Fresh Parsley

How to Make Beef Barley Soup 1965

1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat.
2. Add 1.5 lbs beef stew cubes and brown on all sides for 6 minutes.
3. Add 1 large onion, chopped, and cook until softened, about 12 minutes.
4. Pour in 8 cups beef broth, 1 (28 ounce) can crushed tomatoes, and bring to a simmer. Cover and reduce heat to low.
5. Simmer for 90 minutes.
6. Add 2 carrots, chopped, 1 green bell pepper, chopped, 2 celery stalks, chopped, and 1 cup quick-cooking barley (or 1 1/2 cups pearl/pot barley).
7. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, and 1 teaspoon salt.
8. Continue to simmer for another 30 minutes, or until the vegetables are tender and the barley is cooked through.
9. In the last 8 minutes of cooking, stir in 1 tablespoon fresh thyme leaves and 1 tablespoon fresh parsley, chopped. Serve hot with warm crusty bread.