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Vegetable Beef Soup |
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Serves: 15 Print this RecipeWhen we come in from playing in the snow, I serve this hearty soup. Nancy Soderstrom Roseville, Minnesota 1 beef chuck roast (2-1/2 to 3 pounds) 4 quarts water 1 cup medium pearl barley 1-1/2 cups chopped onions 1-1/2 cups chopped celery 1 tablespoon salt 1 teaspoon pepper 1 (28-ounce) can diced tomatoes, undrained 1-1/2 cups chopped carrots 1 (16-ounce) package frozen mixed vegetables 1/4 cup minced fresh parsley 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 teaspoon garlic salt Place roast in a large Dutch oven or soup kettle. Add water, barley, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until meat is tender. 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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