Vegetable Beef Barley Soup #2, hearty
Source of Recipe
practical recipes
List of Ingredients
Vegetable Beef Barley Soup #2, hearty
1 pound 90% lean ground sirloin
1/2 cup chopped onion
2 medium carrots, sliced
2 cloves garlic, chopped
4 1/2 cups canned low-sodium beef broth
1 cup uncooked pearl barley
1 can tomato paste
2 tablespoons chopped fresh parsley
1/2 teaspoon each salt and pepper
2 cups (10ounces) fresh or thawed frozen-corn kernels
5 ounces (1 1/4 cups)fresh green beans, trimmed and
cut into 1-inch pieces.
1 cup fresh or thawed frozen-green peas
In a large, deep nonstick skillet over medium high heat,
cook the beef, onion, carrots and garlic, breaking up
chunks of beef with wooden spoon, 4 minutes or until
meat is no longer pink. Drain off fat. Stir in broth, barley,
tomato paste, parsley, salt and pepper. Bring to a boil,
reduce heat, cover and simmer one hour or until barley
is tender, adding up to 1 1/2 cups of water to mixture
if it seems dry or thick. Add corn, beans, and peas,
cover and cook 15 minutes or until beans are tender.
Makes 6 servings.Recipe
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