by Victoria Tiegert

Created on: August 30, 2008

Beef barley soup is a hearty and wholesome meal, especially when used to fend off the cold of winter. This recipe is fairly simple and will leave your house smelling like home for hours. It is also a very pretty soup due to the colorful vegetable add-ins. Serve with warm buttered rolls or homemade bread.

Beef Barley Soup
*Ingredients
12 oz. beef stew meat, cut into 1 inch cubes
1 Tbsp. cooking oil
56 oz. beef broth
1 cup chopped onion
1/2 cup chopped celery
1 tsp. dried basil
2 cloves garlic, minced
1 bay leaf
1 cup frozen mixed vegetables
14.5 oz. can diced tomatoes, undrained
1 cup potatoes, cubed
2/3 cup quick cooking barley

*Instructions
In a dutch oven, brown meat in hot oil. Stir in broth, onion, celery, oregano, 1/2 tsp. black pepper, garlic, and bay leaf. Bring to boiling. Reduce heat. Simmer with a lid for 1 1/2 hours.
Stir in frozen vegetables, undrained tomatoes, potatoes, and barley. Return to boiling. Reduce heat. Simmer with a lid about 15 minutes or more until meat and vegetables are tender. Discard bay leaf and serve!

May also be cooked in slow cooker for 8 to 10 hours on low or 4 to 5 hours on high by simply substituting the quick cooking barley for regular barley.

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