BEEF AND BARLEY SOUP

Beef And Barley Soup image

Provided by Marian Burros

Categories lunch, soups and stews, main course

Time 3h

Yield 2 1/2 quarts

Number Of Ingredients 13

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Ingredients

4 cups canned tomatoes
3/4 pound boneless chuck, cut in 1 1/2 inch cubes
Salt and pepper to taste
Celery tops from 1/2 bunch
2 sprigs parsley
1/4 cup regular barley
1 cup tomato juice
1/2 pound green beans, tips cut off, washed and cut in half
1/2 cup coarsely chopped rutabaga
1 1/2 cups coarsely chopped cabbage
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup thinly sliced onion

Steps:

Drain the liquid from the tomatoes and reserve. Add enough water to liquid to make one quart.
Place in large kettle with beef, salt and pepper to taste, celery tops and parsley. Cover and cook slowly for one hour.
Add barley. Cook one hour longer.
Remove and discard celery tops and parsley. Add tomato juice, reserved tomatoes and remaining ingredients.
Bring to a boil. Reduce heat and cook about 45 minutes.
Serve immediately, refrigerate or freeze. To serve reheat.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 2 grams, TransFat 0 grams

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