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Beef and Barley Soup
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Ingredients:
1 lb (500 g) simmering steak (beef cross rib or blade), or stewing cubes cut in 1/2 inch (2 cm) cubes
6 cups vegetables, cut in small pieces (e.g, onions, carrots, celery, rutabaga, and/or potatoes)
1/4 cup pot or pearl barley
1¼ cup beef broth or 1 can (10 oz)
1/4 teaspoon dried thyme
1/4 teaspoon dillweed,
1/4 teaspoon ground black pepper
1/2 teaspoon Vegeta
1 bay leaf
4 cups water
2 tablespoons chopped fresh parsley (optional)
Directions:
- Trim beef cubes of' external fat, sprinkle with Vegeta and brown
in large non-stick pot. Add all other ingredients and water; bring to a
boil. Cover and reduce heat to simmer, cooking for about 2 hours until beef and barley are tender.
- Serve sprinkled with chopped fresh parsley, if desired.
Makes 4-6 servings.
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