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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 8 |
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This is a hearty winter soup and makes a great leftovers (if there's any left). I altered a recipe from a box of barley to suit my family's taste. It's a great cold winter day meal. Ingredients:
1/2 lb beef sirloin steak, cubed |
1/2 cup onion, chopped |
1 garlic clove, minced |
7 cups beef broth |
1 (14 1/2 ounce) can whole tomatoes, undrained and cut into pieces |
1/2 cup medium barley |
1/2 cup celery, sliced |
2 beef bouillon cubes |
1/2 teaspoon basil, crushed |
1 bay leaf |
1 (9 ounce) package mixed vegetables |
Directions:
1. In a 4-quart saucepan, brown meat.
2. Add onion and garlic; cook until onion is tender; drain.
3. Stir in remaining ingredients except frozen vegetables.
4. Cover, bring to a boil.
5. Reduce heat and simmer 50-60 minutes, stirring occasionally.
6. Add frozen vegetables and cook about 10 minutes more or until vegetables are tender.
7. Note: Add more water if soup becomes too thick upon standing.
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