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Beef Barley Soup 1965

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“this uses quick cooking barley, can use pearl or pot barley, just put in a little sooner than the vegies.”
2hrs 10mins
8 serving size bowls

Ingredients Nutrition


  1. In a large stockpot over med.
  2. heat braise the beef cubes in the oil for 6 minutes.
  3. Add the onion, and keep browning for 12 minutes.
  4. Stir in the stock, tomatoes, and cover.
  5. Simmer 1 1/2 hours.
  6. Add the carrots, bell pepper, celery, and barley.
  7. Add the worcestrshire sauce, pepper, and salt.
  8. Simmer another 30 minutes, or until vegies and tender, and barley is cooked.
  9. Just before serving, about 8 minutes before add the thyme and parsley-- Serve with warm crusty bread.

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