Beef Barley and Vegetable Soup Recipe

Beef Barley and Vegetable Soup Recipe

8 servings



1 pound lean beef stew meat, fat trimmed, cubed

1 cup each: chopped onion, celery, carrots

1 clove garlic, minced

1 tablespoon flour

4 cups water

1 can each: reduced-sodium beef broth, undrained diced tomatoes

1/2 teaspoon each: dried marjoram and thyme leaves

1 bay leaf

1 cup each: cut green beans, cubed parsnips or potatoes

1/2 cup each: frozen peas, quick-cooking barley

Salt and pepper, to taste


Saute beef in lightly greased Dutch oven until browned, 8 to 10 minutes. Add onion, celery, carrots and garlic, cook 5 minutes. Stir in flour, cook 1 minute. Add water, broth, tomatoes, and liquid, and herbs, heat to boiling. Reduce heat and simmer, covered, until beef is very tender, 1 to 1 1/2 hours. Add green beans and parsnips, peas, and barley, simmer, covered, until vegetables and barley are tender, about 15 minutes. Discard bay leaf, season to taste with salt and pepper.

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