Beef Barley Soup
Elizabeth Erhardt
ingredients
- 1 pound beef chuck roast, cubed
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup V-8 vegetable juice
- 1 teaspoon salt
- 2 teaspoons worcestershire sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon basil
- 1 bay leaf
- 1/3 cup barley, uncooked
- 1 cup carrots, sliced
- 1 cup celery
- 1 can diced tomatoes
directions
- 1
Brown beef. Part way into browning, add onions and garlic. Add beef broth, tomato juice, salt, worcestershire sauce, chili powder, bay leaf and basil.
- 2
Add barley and cook (usually takes about 50 minutes).
- 3
About 1/2 hour before serving (and about 30 minutes into barley cooking), add carrots, celery and tomatoes. Cook until tender.
- 4
Serve and enjoy!
Source: Teri Erhardt
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