“This is a very hearty beef and vegetable soup recipe. It is designed to be cooked in a 4 1/2 gallon counter top roaster. It freezes well so making a big batch lasts most of the cold season. Guaranteed to warm your bones on a cold winter evening!”
READY IN:
4hrs 30mins
SERVES:
45
YIELD:
4 1/2 gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
  2. Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
  3. Heat on high covered until boiling, remove cover and reduce heat to 250°.
  4. Simmer for 2 hours or until beef is tender.
  5. Add frozen vegetables and remainder of barley and simmer for another hour.

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