Recipe Vegetable Beef Soup With Barley
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.
Recipe vegetable beef soup with barley. Add your vegetables your broth and your barley and simmer just until everything is tender. Bring to a boil then simmer for about 3 hours. Bring to boiling then reduce heat and simmer 1 hour.
Add the frozen vegetables in the last half hour of the cooking time. Rinse green beans and corn with cold water to separate and partially thaw. Add the water potatoes carrots celery onion and bouillon.
Cover and cook on low heat setting 8 to 9 hours. Reduce heat to medium. Skim soup until clear while simmering.
Add your onions and spices and give them a quick toast in the pan this wakes up dried spices and helps bring out their flavor. Cover and cook 2 hours longer or until barley is tender. Saute carrots celery onion and frozen mixed vegetables until tender.
Cover and cook 10 to 15 minutes stirring occasionally until vegetables and barley are tender. In 3 quart saucepan cook ground beef over medium high heat stirring frequently until thoroughly cooked. Stir in remaining ingredients.
Transfer to a 5 or 6 qt. Add peas and barley and continue cooking 1 hour. Cover and cook for about 1 hour.