Monday, October 12, 2009

Beef and Barley Soup

For Samantha!

Looking for Mr. Goodbarley Soup

1-1/2 pounds stewing beef, trimmed of fat and cut into bite-sized pieces
1 cup each chopped celery, chopped carrots and chopped onions
1 clove garlic, minced
7 cups water
4 tsp beef bouillon powder
1 cup tomato sauce
2/3 cup pearl barley
1-1/2 tsp dried marjoram
3/4 tsp dried thyme
1/2 tsp black pepper
Salt to taste

1/3 cup

chopped, fresh parsley

1. Spray a large soup pop with non-stick spray. Add beef and brown on all sides over high heat. Work in two batches if necessary

2. Reduce heat to medium. Add celery, carrots, onions and garlic. Cook and stir for 5 minutes. Add all remaining ingredients to pot, except parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 1-1/2 hours, until beef is very tender. Stir in parsley and serve hot

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