| | Beef & Barley Soup 1 pound of boneless beef chuck pot roast
7 cups of water
1 cup of chopped onion
1 stalk celery, chopped
2 tablespoons of instant beef bouillon granules
1/2 teaspoon of dried thyme, crushed
1/2 teaspoon of dried marjoram, crushed
1/2 teaspoon of dried basil, crushed
1/4 teaspoon of pepper
1/2 cup of barley or 1 cup of quick cooking pearl barley
One 10 ounce package of frozen mixed vegetables |
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Trim the fat from meat. Cut into 1/4 to 1/2 inch cubes. In a Dutch oven combine meat, water, onion, celery, beef bouillon granules, thyme, marjoram, basil, and pepper. Bring to boiling. Stir in pearl barley. Return to boiling, reduce heat. Cover and simmer for 45 minutes. If using quick cooking pearl barley, add the last 20 minutes of cooking. Stir frozen vegetables into meat mixture. Cover and cook about 10 minutes more or till meat, barley, and vegetables are tender. Makes 6 servings |
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