Recipe For Vegetable Beef Soup With Barley
In 3 quart saucepan cook ground beef over medium high heat stirring frequently until thoroughly cooked.
Recipe for vegetable beef soup with barley. Bring to a boil then simmer for about 3 hours. Saute carrots celery onion and frozen mixed vegetables until tender. Reduce heat and cook gently for about 1 1 2 hours.
Cover and cook for about 1 hour. Cook ingredients on low overnight and or throughout the day. Return the skillet to medium heat and add 2 tablespoons of olive oil if there wasn t any left over from the beef.
Vegetable beef soup with barley recipe ingredients for this vegetable beef soup with barley include 4 lb beef roast bone in onion diced large bay leaf cabbage chopped barley carrots cubed rutabaga cubed small potatoes cubed medium celery diced 16 ounce cans stewed tomatoes 15 ounce can green beans 15 ounce can peas beef bouillon. Add the carrots and celery to the beef mixture along with the tomatoes beef base or bouillon v 8 juice barley worcestershire sauce and garlic powder. Taste the soup and add salt and pepper as needed.
Let soup base fully dissolve in water. Add water beef bouillon cubes sugar 1 4 teaspoon pepper chopped stewed tomatoes and beef barley mixture. Cover and cook 10 to 15 minutes stirring occasionally until vegetables and barley are tender.
Season with additional salt and pepper to taste. In a large saucepan combine all the ingredients. Bring to a boil.
Mix green beans corn and remaining ingredients in cooker. Stir in remaining ingredients. Place the first 10 ingredients in a soup kettle.