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Beef Barley Veggie Soup




Source of Recipe


Marla


Recipe Introduction


This stew combines the flavor of onions, bay leaves and thyme with a

wonderful classic "stick-to-your-ribs" combination of beef and barley. This

stew can be served the same day it is prepared or put into the freezer for a

great tasting dinner when you are in a hurry.



List of Ingredients




Beef Barley Veggie Soup

2 Tablespoons vegetable oil

1 lb. round steak trimmed and cut into 1/2 inch cubes*

1 large onion, coarsely chopped

2 bay leaves

4 medium carrots, peeled and diced finely

4 potatoes diced

2/3 cups of quick-cooking barley

1/2 teaspoon dried thyme leaves

4 cups low sodium beef broth

3 cups water

1 tablespoon tomato paste salt and pepper to taste

4 cups finely shredded rinsed spinach leaves**

** Use 1 cup of frozen spinach if you prefer.



Recipe



If using this allow to cook for an additional 5 minutes, then serve.

What you do:

Heat 1 tablespoon of oil in a 4 quart pot over medium heat. Add beef and stir

until well browned, about 3 minutes. Remove with slotted spoon to plate. Heat

remaining oil in pot. Add onion, bay leaves.

Cook stirring occasionally, 3 minutes. Add carrots, potatoes, barley, and

thyme. Cook stirring constantly about 3 minutes. Stir in beef and any juices

on the plate, the broth, water, tomato paste. Bring to a boil over high heat,

then reduce heat and simmer 20 minutes or until meat and vegetables are

tender. Remove bay leaves, stir in spinach and serve immediately.

* Use 1 pound of ground beef if you prefer instead of the round steak. Cook

until well browned.