Vegetable Beef Barley Soup
Tony Thomas
Classic vegetable beef barley soup
ingredients
- 1 lbs beef stew meet cut into small cubes
- 6 cups of Emeril’s all natural beef stock (use 3 32 oz).
- 1/2 cup frozen corn
- 1/2 cup frozen carrots
- 1 cup frozen green beans
- 1 cup frozen peas
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 medium tomatoes chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cups uncooked barley
- 3 tablespoons olive oil
directions
- 1
1.Brown meet in large stew pot (brown with olive oil).
- 2
2.Add beef stock to pot a long with remaining ingredients (expect barley)
- 3
3. Bring to boil and then reduce heat to a low simmer and cover.
- 4
4. Cooked covered for 3 hours, string every half hour.
- 5
5. At the 3 hour mark, add the 2/3 cup uncooked barely and cook for 1 more hour, or until both barley & vegetables are tender.
Source: Tony
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