• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Beef And Barley Vegetable Soup

  • 10servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B12, D, E
MineralsZinc, Copper, Natrium, Chromium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Vegetable oil

  2. 2 lbs 908g / 32oz Boneless beef chuck - cut 1" cubes

  3. 2 lbs 908g / 32oz Onions - chopped (medium)

  4. 16 oz 454g Canned whole tomatoes - undrained, chopped

  5. 1/2 cup 118ml Uncooked barley - rinsed

  6. 10 cups 2370ml Water

  7. 1/3 cup 78ml Soy sauce

  8. 2 teaspoons 10ml Dried thyme leaves

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/4 lb 113g / 4oz Fresh spinach leaves

  11. 4 lbs 1816g / 64oz Carrots - shredded (large)

  12. 2 lbs 908g / 32oz Potatoes - pared and cubed (medium)

  13. 2 lbs 908g / 32oz Celery ribs - sliced diagonally (large)

  14. Into 1" pieces

  15. 1/4 lb 113g / 4oz Green beans - cut into pieces

  16. 1/2 teaspoon 2 1/2ml Tabasco pepper sauce

Instructions Jump to Ingredients ↑

  1. In a large heavy saucepot or Dutch oven heat oil over medium-high heat. Add beef and brown on all sides; remove and set aside.

  2. In same pot over medium heat, cook onions 3 minutes or until tender. Return meat to pot and add tomatoes, barley, water, soy sauce, thyme and salt. Bring to a boil, reduce heat, cover and simmer 1 hour.

  3. Add spinach, carrots, potatoes, celery, beans and Tabasco sauce; simmer covered 45 minutes longer or until meat and vegetables are tender.

  4. This recipe yields 10 to 12 servings.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback