Beef Barley And Vegetable Soup Beef Barley Soup Spend With Pennies kfk
Ingredients 1 (3 pound) beef chuck roast ½ cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables 4 cups water 1 (28 ounce) can chopped stewed tomatoes 4 cubes beef bouillon cube 1 tablespoon white sugar ¼ Ingredients 1/4 cup (50g) olive oil 2 garlic cloves, peeled and halves lengthwise 1 pound (454g) beef chuck, or stew meat, cut into 1" chunks 1/8 to 1/4 teaspoon coarsely ground black pepper 2 quarts (1814g) beef stock 2/3 cup (113g) medium pearled barley, rinsed in cool water and drained 1 medium Directions In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes,
carrots, celery, onion and bouillon. Cover and cook onAdd the corn, tomatoes, peas, tomato juice, Steps to Making Beef Barley Soup Brown stew meat in olive oil and season with salt and pepper. Add broth and tomato sauce. Simmer until the stew meat is tender. Add frozen veggies, barley and additional seasonings. Cook on low until veggies and barley are tender. Season to taste before serving in Season the meat with 1/4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring Instructions Cook onions and garlic in oil over medium heat until softened. Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley isRemove bay leaf and
serve. Cabbage Barley Soup Ingredients 1 tablespoon canola oil 1 pound beef top round steak, cut into 1/2-inch cubes 3 cans (14-1/2 ounces each) beef broth 2 cups water 1/3 cup medium pearl barley 3/4 teaspoon salt 1/8 teaspoon pepper 1 cup chopped carrots 1/2 cup chopped celery 1/4 cup chopped onion 3 tablespoons minced fresh parsley 1 cup frozen peas Discard the thyme bundle and the bay leaves, and skim off the fat. Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside. When the Add 4 cups water, beef broth, tomatoes with juices, corn, okra, bay leaves, and garlic powder. Return beef and bones to pot and bring to boil. Reduce heat to medium-low and simmer uncovered Season the meat with 1/4 teaspoon each of the salt and Read More Here http://jadomasak.my.id/recipes/83-beef-barley-and-vegetable-soup
pepper. Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add the meat to the pot and cook, stirring Cabbage Barley Soup Ingredients 1 tablespoon canola oil 1 pound beef top round steak, cut into 1/2-inch cubes 3 cans (14-1/2 ounces each) beef broth 2 cups water 1/3 cup medium pearl barley 3/4 teaspoon salt 1/8 teaspoon pepper 1 cup chopped carrots 1/2 cup chopped celery 1/4 cup chopped onion 3 tablespoons minced fresh parsley 1 cup frozen peas