Beef & Barley Soup # 46

“This recipe is a standby in our family. Sometimes we even use "mountain" beef in this recipe.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside.
  2. Sauté onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender.
  3. (This will help deglaze the pan and give the soup a nice rich color).
  4. Place beef, vegetable in a soup pot.
  5. Add tomato juice, water, barley, and S&P to taste.
  6. Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally.

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