Beef Barley Soup

Community Recipe from

Ingredients

  • 1 cup(s) frozen baby peas
  • 1/4 cup(s) pearl barley
  • 1 can(s) Low sodiium beef broth (28 oz)
  • 4 cup(s) water
  • 1 package(s) frozen corn
  • 1 medium onion chopped
  • 3 stalk(s) celery chopped
  • 1 teaspoon(s) garlic minced
  • 1 pound(s) beef stew meat
  • 2 tablespoon(s) vegetable oil

Preparation

  1. 2:18 PM

  2. In a large pot, heat 2 Tablespoons vegetable oil. Add 1 pound beef stew meat (cut into bite sized pieces). Remove meat and set aside.

  3. Add 1 teaspoon minced garlic, 3 stalks chopped celery, and 1 chopped medium onion to the pot and saute stirring occasionally until tender.

  4. Return meat to the pot and add 1/4 cup pearl barley, 4 Cups water, 1 28-oz can low sodium beef broth, 1 package frozen corn and 1 bay leaf. Bring to a boil, reduce heat and simmer uncovered for about an hour.

  5. Add 1 cup frozen baby peas and simmer 15 more minutes. Remove bay leaf and season to taste with salt and pepper.

  6. Cool in refrigerator and freeze for up to 3 months.

  7. Makes 8 1 to 1 1/2 cup servings.
November 2011

This recipe is a personal recipe added by LaurenSockol and has not been tested or endorsed by MyRecipes.

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