Beef 'n' Barley Soup
Amy
ingredients
- 5 slices bacon (optional)
- 1 pd chuck roast, cubed
- 2 large onions, chopped (2c)
- 2 cloves garlic (I use 5)
- 2 cans (10 1/2oz) beef broth
- 2 cups water and 2 cubes beef bouillon
- 1/4 cup barley (heavy)
- 1 1/2 tsp paprika
- 1 tsp salt
- 1 1/4 tsp caraway seed (heavy)
- 1/8 tsp marjorum leaves
- 3 medium potatoes (I use 6)
- 2 medium carrots (I use 1pd or 6)
- 2 medium stalks celery
- 1 or 2 cans (16oz) stewed tomatoes
- 10 oz frozen peas (2c)
- 4 oz mushrooms (I don’t use)
directions
- 1
Fry bacon, crisp, drain oil
- 2
Cook and stir - beef, onions and garlic in bacon fat until brown.
- 3
Add broth, water, barley, paprika, salt, caraway seed and marjoram leaves. Heat to boil - reduce heat, cover and simmer for 1 1/2 hrs.
- 4
Stir in veggies and tomatoes - heat to boiling, reduce heat. Cover and simmer 40 minutes. (Crumble bacon and sprinkle over soup.)
Source: Mom
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