| This recipe is liked by 0 person(s). |
Beef Barley Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1lb | beef top round steak, cut into 1/2 inch cubes |
| 1tblsp | canola oil |
| 3 cans | beef broth, (14 1/2 ounces each) |
| 2 cups | water |
| 1/3 cup | medium pearl barley |
| 1tsp | salt |
| 1/8 tsp | pepper |
| 1 cup | chopped carrots |
| 1/2 cup | chopped celery |
| 1/4 cup | chopped onion |
| 3 tblsp | minced fresh parsley |
| 1 cup | frozen peas |
In a Dutch oven, brown beef in oil, drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour.
Add the carrots, celery, onion and parsley. Cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas, heat through.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.