Ready in 1 hour
Try this Beef, Vegetable & Barley Soup recipe, or contribute your own. "Carrot" and "Broccoli" are two of the tags cooks chose for Beef, Vegetable & Barley Soup.
"This recipe is fantastic, had to give it a photo, it deserves that and a medal, CCheryl"- CCheryl
Top-ranked recipe named "Beef, Vegetable & Barley Soup"
Brown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley. Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat, cover & simmer 40 minutes or until vegetables are tender, stirring occasionally. Recipe yields about 14-16 servings. Leftover soup may be frozen & served up to 3 months later. KAY PILLOW MAULDIN From