BEEF BARLEY SOUP

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Beef Barley Soup image

Make and share this Beef Barley Soup recipe from Food.com.

Provided by Riverside Len

Categories     Grains

Time 1h40m

Yield 10 cups, 6 serving(s)

Number Of Ingredients 15

1/2 cup pearl barley
1 lb beef stew meat, cut into small pieces
1 medium onion, sliced thin
3 garlic cloves, crushed or 1 teaspoon garlic powder
3 celery ribs, sliced
4 carrots, sliced
1 (11 ounce) can corn
1 bay leaf
1 pinch dried basil
1 teaspoon salt (to taste)
3 ounces tomato paste, 1/2 small can
1 tablespoon Worcestershire sauce
1/2 cup red wine, white can be used too
3 cups water
3 cups beef stock, homemade preferred but packaged is fine

Steps:

  • In a large skillet brown onions and beef, do not crowd, do in batches if needed.
  • In a stock pot, put 3 cups of water with the barley, garlic, basil, salt and bay leaf.
  • Add browned beef and onions to stock pot.
  • Deglaze skillet with wine and add to stock pot.
  • Bring to a simmer and cover, simmer for 30 minutes, stir occasionally.
  • Add Worcestershire, carrots, celery, tomato paste and beef stock.
  • bring back to simmer, cover and simmer for 35 minutes, stir occasionally.
  • Add corn bring back to simmer for 5 minutes.
  • Add 1/2 to 1 tsp fresh ground pepper if desired, taste and adjust salt to your taste.

Nutrition Facts : Calories 273.8, Fat 4.8, SaturatedFat 1.8, Cholesterol 48.4, Sodium 1086.5, Carbohydrate 34.5, Fiber 6.2, Sugar 7.7, Protein 22.7

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