Beef-Barley Soup
Ingredients
- 1-1/2 lbs. boneless beef chuck
- 6 C. water
- 2 C. sliced celery
- 2 C. sliced fresh mushrooms
- 1 C. sliced carrots
- 1 C. chopped onion
- 1 tsp. salt
- 1 tsp. dried rosemary, crushed
- 1/2 tsp. pepper
- 1 clove garlic, minced
- 1 6-oz. can tomato paste
- 1 C. quick-cooking barley
Directions
Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.
Makes 8 servings.
