Barley Beef Vegetable Soup Recipe #4018
by ziggy
18 1 cup servings
- 1 soup bone (meaty) or 6 bouillon cubes
- 3 quarts water
- 1/2 lb stewing beef, cut in 1/2-inch cubes
- 1 large onion, chopped
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- salt
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 cup barley
- 2 cups canned tomatoes, chopped (with juice)
- 1 cup carrot, sliced
- 1/2 cup celery, chopped
- 1/2 cup peas (I prefer frozen)
- 1/2 cup green beans
- 2 potatoes, pared and diced
- 1/4 cup parsley, chopped
- Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
- Skim soup until clear while simmering.
- Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
- Let soup stand for about 15 minutes before serving.
- Note: Normally I don't care for barley, but this soup is truly delicious.
- I love making homemade soups and bread on cold wintry days.
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5 stars