Beef and Barley Soup
From pood 16 years ago
- 180 minutes to make
- Serves 8
One of the best homemade soups. Many different flavors and very hearty.
Ingredients
- 5 slices bacon shopping list
- 1 lb. chuck roast, cut into 1" cubes. shopping list
- 2 large onions chopped shopping list
- 2 cloves garlic chopped shopping list
- 2 cans beef broth (10 1/2 oz.) shopping list
- 2 cups water shopping list
- 1 1/2 tsp. paprika shopping list
- 1 tsp. salt shopping list
- 1/4 cup barley shopping list
- 1/4 tsp. caraway seeds shopping list
- 1/8 tsp. margoram leaves shopping list
- 3 med. potatoes diced shopping list
- 2 med. carrots sliced shopping list
- 2 stalks celery sliced shopping list
- 1 can (16 oz.) stewed tomatoes shopping list
- 1 package (10 oz.) frozen peas shopping list
- 1 can (4 oz.) mushrooms shopping list
- 1/2 small head of cabbage, chopped shopping list
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.
henrie
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" It was excellent "