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Milwaukee Grill Veggie Beef Barley Soup




Source of Recipe


Milwaukee Grill


List of Ingredients




8 cups (2 quarts) water
3 tablespoons beef base
1 cup pearl barley
3 ribs celery, sliced
1 large onion, chopped
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons dried parsley flakes
1 bay leaf
2 tablespoons Worcestershire sauce
1/4 cup good quality Cabernet Sauvignon
1 pound cooked inside round of beef, cubed
1 pound mixed chopped carrots and peas (can be frozen)



Recipe



Bring water to boil in large stockpot; add base and barley. Reduce heat and simmer (uncovered) 30 minutes.

Add celery, onion, seasonings, wine and beef. Bring back to bubbling and simmer another 30 minutes.

Add carrots and peas. Simmer another 15 minutes. If using fresh carrots, add them 15 minutes after adding celery and 15 minutes before adding peas.

Serve immediately, or cool and refrigerate for later use. This soup tastes best after being refrigerated 1 to 2 days. Makes 6 to 8 main-dish servings.