How to make it

  • Fry bacon in dutch oven over med. heat until crisp, remove bacon and drain on paper towel and set aside.
  • Cook and stir beef pieces, onion and garlic in bacon fat until beef is brown.
  • Stir in broth, water, barley, paprika, salt, caraway seed and margoram.
  • Heat to boiling, reduce heat to a simmer.
  • Cover and simmer 1 1/2 hours.
  • Stir in potaoes, carrots, celery, tomatoes, peas, mushrooms and cabbage.
  • Return to boiling, reduce again to simmer. Cover til vegetables are tender, 30-40 minutes. Crumble bacon and sprinkle over the soup.

Reviews & Comments 2

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  • kismet 10 years ago
    Thank-you I like a good barley soup. Have a great evening.
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    " It was excellent "
    henrie ate it and said...
    Does sound very good, thanks for posting your recipe. Happy New Year.
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