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Ingredients
| beef luncheon meat: 12 oz |
| olive oil: 1 tsp |
| soup - beef broth: 14 oz |
| onions (chopped): 1 cup |
| celery (chopped): 1/2 cup |
| dried oregano (ground): 1 tsp |
| black pepper: 1/4 tsp |
| garlic: 2 cloves |
| bay leaf: 1 |
| mixed vegetables: 1 cup |
| red tomatoes (chopped): 1 cup |
| parsnips (sliced): 1 cup |
| hulled barley: 2/3 cup |
Barley-beef soup
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
1. In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).
2. Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. Makes 8 servings (11 cups)
4. Slow-cooker directions: Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.