BEEF BARLEY VEGETABLE SOUP
With fall here, the soup starts to simmer in the kitchen. One of my favorites is from my mother. This Beef Barley Vegetable Soup is meaty with big chunks of vegetables and the broth is to die for. I usually cut my carrots and celery into 1/2" or a bit larger chunks. I also keep the onion cut on the larger side instead of chopping finely. It's easy to make, tasty to eat, and warms the body. Serve with a nice crusty bread.
Provided by Jekase
Categories Grains
Time 1h20m
Yield 4 qts, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a gallon Ziplock bag, place meat and flour. Shake until the meat is evenly coated. Heat oil in a large pot and brown meat and garlic. It will stick some but don't worry about that, just don't let it burn. Add water, tomatoes, barley, worcestershile sauce, salt, basil, and pepper. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring every so often. Add the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 20-25 minutes or until the meat is tender and the veggies are to your liking.
Nutrition Facts : Calories 324.4, Fat 18.5, SaturatedFat 6.4, Cholesterol 56.1, Sodium 1104.4, Carbohydrate 21.2, Fiber 5.1, Sugar 4.9, Protein 19.1
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