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  • 24servings
  • 45minutes
  • 107calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound beef stew meat, cut into bite-size pieces

  2. 6 cups water, plus more if desired

  3. 1 bay leaf

  4. 2 (14 1/2 ounce) cans canned diced tomatoes with their juice

  5. 4 carrots, cut into 1/4 inch rounds

  6. 4 stalks celery, cut into bite-size pieces

  7. 1 rutabaga, peeled and cut into bite-size pieces

  8. 1 large sweet onion, chopped

  9. 1/2 cup uncooked pearl barley

  10. 1 (10 ounce) package frozen white corn

  11. 1 (10 ounce) package frozen cut green beans

  12. 1 (10 ounce) package frozen baby lima beans

  13. seasoned salt (such as Morton® Nature's Seasons® Seasoning Blend) to taste

Instructions Jump to Ingredients ↑

  1. Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.

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