Vegetable Beef Soup

Submitted by:
from Amy Hild

Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Ingredients

• 1 boneless beef chuck roast (2-½ to 3 pounds)
• 4 quarts water
• 1 cup medium pearl barley
• 1-½ cups chopped onion
• 1-1/2 cups chopped celery
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 1½ cups chopped carrots
• 1 package (16 ounces) frozen mixed vegetables
• ¼ cup minced fresh parsley
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• ¼ teaspoon garlic salt

Method

1. Place roast in a large Dutch oven. Add the water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until meat is tender.
2. Remove meat; cool. Cut into bite-size pieces. Skim fat from broth. Add beef and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

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