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Beef Barley Soup




Source of Recipe


by Shanny, from Jefferson City Post-Tribune, 4/14/93


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6717.1

List of Ingredients




1 tbsp. vegetable oil
1 medium onion, chopped
1/2 cup chopped carrot
1/2 cup chopped celery
3 cloves garlic, crushed
2 lbs. boneless chuck roast or steak, cut in 1" pieces
5 cups water
1½ tsp. salt
1½ tsp. dried thyme leaves
1 bay leaf
1/2 tsp. black pepper
1/3 cup medium barley
1 9-ounce package frozen French-cut green beans

Recipe



Sauté onion, carrot, celery & garlic in oil about 5 minutes, stirring occasionally. Add beef, water, salt, thyme, bay leaf & pepper. Bring to boiling; reduce heat to low, cover tightly and simmer 1 hour. Add barley and continue cooking 1 more hour, or until beef & barley are tender. Add green beans; return to boiling; reduce heat and simmer 2-3 minutes or until beans are heated through. Remove bay leaf before serving.