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Beef and Barley Soup Recipe

  • 8servings
  • 180minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, D
MineralsZinc, Copper, Natrium, Chromium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 slices bacon

  2. 1 lb. chuck roast , cut into 1" cubes.

  3. 2 large onions chopped

  4. 2 cloves garlic chopped

  5. 2 cans beef broth (10 1/2 oz.)

  6. 2 cups water

  7. 1 1/2 tsp. paprika

  8. 1 tsp. salt

  9. 1/4 cup barley

  10. 1/4 tsp. caraway seeds

  11. 1/8 tsp. margoram leaves

  12. 3 med. potatoes diced

  13. 2 med. carrots sliced

  14. 2 stalks celery sliced

  15. 1 can (16 oz.) stewed tomatoes

  16. 1 package (10 oz.) frozen peas

  17. 1 can (4 oz.) mushrooms

  18. 1/2 small head of cabbage , chopped

Instructions Jump to Ingredients ↑

  1. Fry bacon in dutch oven over med. heat until crisp, remove bacon and drain on paper towel and set aside.

  2. Cook and stir beef pieces, onion and garlic in bacon fat until beef is brown.

  3. Stir in broth, water, barley, paprika, salt, caraway seed and margoram.

  4. Heat to boiling, reduce heat to a simmer.

  5. Cover and simmer 1 1/2 hours.

  6. Stir in potaoes, carrots, celery, tomatoes, peas, mushrooms and cabbage.

  7. Return to boiling, reduce again to simmer. Cover til vegetables are tender, 30-40 minutes. Crumble bacon and sprinkle over the soup.

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