Hearty Beef and Barley Soup
This is a favorite comforting soup on those cold and snowy days.Yield: 9 servings
|1 pound||beef top round steak, cut into 1/2-inch cubes|
|1 tablespoon||olive oil|
|3 (14 1/2-ounce) cans||beef broth|
|1/3 cup||medium pearl barley|
|1 cup||chopped carrot|
|1/2 cup||chopped celery|
|1/4 cup||chopped onion|
|3 tablespoons||minced fresh parsley|
|1 cup||frozen peas|
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).