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Beef 'N Barley Soup

With lots of veggies.
Servings 16 cups
Prep Time

Ingredients

  • 1 pound beef stew meat cut into 1/2-inch cubes
  • 2 tablespoons Vegetable Oil
  • 3/4 cup chopped onion
  • 1 teaspoon Minced Garlic
  • 9 cups Water
  • 9 beef bouillon cubes
  • 1 bay leaf
  • 1/4 teaspoon pepper
  • 1 teaspoon dried basil crumbled
  • 1 teaspoon dried thyme crumbled
  • 1 1/2 cups cubed rutabaga
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups sliced celery
  • 1 (16 ounce) can tomatoes undrained, cut-up
  • 3/4 cup medium barley
  • 1 (9 ounce) package frozen cut green beans

Instructions

  1. Brown meat in oil in Dutch oven. Stir in onion and garlic, cook until onion is tender. Stir in next 11 ingredients. Cover, bring to boiling. Reduce heat, simmer 1 hour, stirring occasionally. Stir in green beans, simmer until barley and beans are tender (about 15 minutes). Remove bay leaf.