Beef Barley Soup
- 1 lb. stew beef
- 1 cup chopped onion
- 2 cloves garlic minced (or 2 T. pre-minced)
- 14 cups water
- 1 can (28 oz.) unsalted whole tomatoes
- 1 cup medium barley uncooked
- 1 cup sliced celery
- 1 cup slice carrots
- 4 beef boullion cubes
- 1 tsp dried basil crushed
- 2 bay leaves
- 1 24 oz. frozen mixed vegetables
- Worchester sauce to taste
- Smoke essence to taste
- Salt and pepper to taste
Optional:1 cup mushrooms diced
In deep pot brown the meat. The onions and the garlic can be cooked at the same time. Choose an infused oil for more flavor. If the meat is lean there is no need to drain. Add rest of ingredients except frozen vegetables. Cover and bring to a boil. Reduce heat andsimmer for 50-60 minutes, stiring occationally. Add frozen veggies; cook about 10 minutes until veggies are tender.
Leftovers can be frozen for a quick dinner later. Additional water can be added if soup becomes too thick upon standing.
Makes 24 1 cup servings.
Notes:
