Beef 'n' Barley Vegetable Soup Recipe

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Beef 'n' Barley Vegetable Soup Ingredients

2 lb soup bone - 1/2 meat
1/4 cup barley
2 tbsp fat
1 cup cubed carrot
2 qt water
1/4 cup chopped onion
1 1/2 tsp salt
1/2 cup chopped celery
1/4 tsp pepper
2 cup cooked tomatoes
2 tbsp minced parsley
1 cup fresh/frozen peas

A Recipe for
Beef 'n' Barley Vegetable Soup

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This Beef 'n' Barley Vegetable Soup recipe is one of many in our Meat Category.

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This Recipe for Beef 'n' Barley Vegetable Soup is one of thousands in the Recipes-to-go Meat Cookbook.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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This is a recipe for Beef 'n' Barley Vegetable Soup from the recipe cookbook of Recipes-to-go (Meat)

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Beef 'n' Barley Vegetable Soup

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Beef 'n' Barley Vegetable Soup Directions

Remove meat from the cracked soup bone; cut meat into cubes
and brown slightly in hot fat. Place meat, soup bone, water,
seasonings and parsley in soup kettle. Cover tightly and cook
slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and
skim off excess fat. Remove soup bone. Add carrots, onion,
celery and tomatoes; cook 45 minutes. Add fresh peas and cook
15 minutes.

Serves: 6

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Beef 'n' Barley Vegetable Soup Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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