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How to Make
Beef Barley Vegetable Soup
by Shelly Hill |
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During the cold winter months,
I like to make a lot of homemade soups and stews for my family.
This recipe was given to me by my best friend 10 years ago and
it was her grandmother's recipe. |
Since my family only consists of
4 family members, I will make the recipe and we will eat half
of the soup for dinner that night. I will freeze the other half
in a freezer container for a future meal. If you are freezing
any of the soup, make sure you leave a 1/2" head space in
your freezer container to allow for expansion during the freezing
process. The soup will keep for up to 9 months in your freezer.
Beef Barley Vegetable Soup
1 1/2 lbs. lean ground beef
6 cups tap water
3 beef bouillon
cubes
2 cups
carrots, sliced
1 1/2 cups onions, coarsely
chopped
1 1/2 cups celery, coarsely chopped
1/2 cup green pepper, chopped
1/3
cup barley
1 teaspoon table salt
1/2
teaspoon black pepper
2 bay leaves
1/4
cup catsup
28 ounce can crushed tomatoes with
juice
8 ounce can tomato sauce |
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Note: You can substitute the beef
bouillon cubes with 3 teaspoons of instant beef bouillon if desired.
In a large frying pan, brown
your lean ground beef until it's no longer pink. Drain the grease
and set aside. In a large 5 quart stock pot, combine all of the
above ingredients together in the order that they are given in
the recipe. Bring soup to a full boil and then reduce heat and
simmer for approximately 60-70 minutes. (or until the vegetables
are tender.) Remove bay leaves before serving.
This recipe will yield approximately 10 servings. |
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Author: |
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Shelly Hill has been working from
home since 1989 in Direct Sales and is a Manager with Tupperware.
You can visit Shelly online at: http://www.workathomebusinessoptions.com
or her recipe blog at: http://wahmshelly.blogspot.com |
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Article Source: Articlebase.com |
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Article Posted: November 20, 2011 |
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