Beef and Barley Soup
Beef and Barley Soup:
For 6 servings you will need:
¾ lb stewing beef.
1 can (16 oz) tomatoes
water
1 tsp salt
¼ teaspoon pepper (go easy on this! - less is more)
½ cup sliced celery
1 cup chopped celery leaves
2 springs (fresh) parsley
¼ cup barley
½ cup rutabaga or ½ cup turnip, chipped
½ cup sliced carrots
1 green pepper, diced
1 whole onion, sliced
1 package (about 10 oz) frozen peas or cut green beans
1 ½ cups coarsely chopped cabbage.
Preparation:
Good served with: Green Salad and crusty bread.
Tip: This soup is excellent for premade meals - just reheat and serve, or separate into individual portions and freeze (pack in vacuum containers) for later meals.
For 6 servings you will need:
¾ lb stewing beef.
1 can (16 oz) tomatoes
water
1 tsp salt
¼ teaspoon pepper (go easy on this! - less is more)
½ cup sliced celery
1 cup chopped celery leaves
2 springs (fresh) parsley
¼ cup barley
½ cup rutabaga or ½ cup turnip, chipped
½ cup sliced carrots
1 green pepper, diced
1 whole onion, sliced
1 package (about 10 oz) frozen peas or cut green beans
1 ½ cups coarsely chopped cabbage.
Preparation:
- Cut beef stew meat into ½ to ¾ inc pieces. Place into cooking pot.
- Drain tomatoes from can and set aside. Add enough water to the liquid to equal 2 quarts. Pour over beef.
- Add salt, pepper, celery (stalks and leaves), parsley, barley, rutabaga/turnip, carrots, green pepper and onion.
- Cover and simmer 8 hors in crock pot set at low. OR 3 hours in stewing pot on range top set at simmer to low setting (Do NOT boil soup) OR in ovenproof casserole at 325 degrees F for 3 hrs.
- When about ½ hour cooking time remains, stir in green beans or peas, cabbage, and reserved tomatoes into the soup. Heat to boiling. Stir once more and pour into soup tureen for serving.
Good served with: Green Salad and crusty bread.
Tip: This soup is excellent for premade meals - just reheat and serve, or separate into individual portions and freeze (pack in vacuum containers) for later meals.