Beef Barley Soup
Serve this flavorful, nutritious, and very simple beef and vegetable soup any time of year. Accompany them with sharp cheese pieces and saltine crackers.
Really nice! Despite his fear of veggies, my husband devoured this quickly! It has amazing tastes and is quite filling! Even a second night after eating the soup, he claims. Normally, he doesn’t eat leftovers. Without a doubt, we’ll prepare this fall soup once again!
Since this was more of a stew than a soup, I diluted the water with additional beef broth. Though I cooked it for a dozen people, there are none left over. It was too good for too many people. I used Mrs. Dash in place of salt since it needed extra seasoning.
This is the exact soup that I used to like when I was a child, and I remember my mother preparing it. This meal is wonderful, even if all of her veggies were canned from the garden!
Ingredients
2 tablespoons of vegetable oil
2–3 lbs. chuck roast
2 carrots sliced into thin rounds
2 stalks of celery, sliced thin
1 medium onion, chopped fine
3 cloves of garlic, crushed
1 tablespoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon ground thyme
6 cups low-sodium beef broth
1 can of diced tomatoes (14.5 ounces)
1 bay leaf
2/3 cup medium barley
1 can corn drained (14.5 ounces)
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