Beef Barley soup has always been a favorite of mine. Not only is it healthy for you, but the taste is so savory it seems to melt in your mouth. I always associate this soup with cold blustery days.
Ingredients:
1 Chuck roast, cubed and browned in a fry pan
2 medium onions, diced
1 cup celery sliced into moons
3 double size Knorr beef bullion cubes
6- 8 carrots, scrubbed and sliced into circles
6- 8 potatoes, scrubbed, peeled, and cubed
1 large can Italian Stewed Tomatoes
2 quarts water
3/4 cup pearl barley
salt, 15 shakes
pepper, 15 grinds (I use freshly ground tri colored mixed peppercorns)
onion salt, 15 shakes
basil, 4 pinches
Directions:
Brown cubed beef, barley, onions, and celery until vegetables are tender. Add all other ingredients and cook until done. Barley takes about 45 minutes to become tender. I add salt, pepper, onion salt, and basil about 5 minutes before serving.
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