Beef and Vegetable Soup

Name: Beef and Vegetable Soup
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 lb beef stew meat, cut into 1 inch pieces; 1 cup finely chopped onion; 2 garlic cloves, minced; 1 (14 1/2 ounce) can whole tomatoes, drained (juices reserved); 4 boiling potatoes, cut into 1-inch cubes (about 1 1/4 pounds); 1 cup chopped celery; 1 cup sliced carrot; 1 cup pearl barley; 1 cup shredded green cabbage; 2 bay leaves; 1 teaspoon dried basil; 5 1/2 cups canned beef broth; 2 cups water; 2 (10 ounce) packages frozen mixed vegetables; salt and pepper

Submitted by MajorBarb

"I love this recipe because it is a meal. It came from gourmet magazine and I altered it a bit. I will usually add a little extra beef broth. IT IS DELICIOUS."

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Ready In:: 2hrs 45mins
Ingredients:: 16
Serves:: 8-10

ingredients

2 tablespoons vegetable oil
1 lb beef stew meat, cut into 1 inch pieces
1 cup finely chopped onion
2 garlic cloves, minced
1 (14 1/2 ounce) can whole tomatoes, drained (juices reserved)
4 boiling potatoes, cut into 1-inch cubes (about 1 1/4 pounds)
1 cup chopped celery
1 cup sliced carrot
1 cup pearl barley
1 cup shredded green cabbage
2 bay leaves
1 teaspoon dried basil
5 ¹⁄₂ cups canned beef broth
2 cups water
2 (10 ounce) packages frozen mixed vegetables
salt and pepper

directions

Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes.