Beef Vegetable Soup with Barley

Jennifer H

By
@chocolate_cutie



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Ingredients

12 oz
beef stew meat
2
carrots, peeled and sliced
2
sliced celery stalks
1 c
chopped yellow onion
1
garlic cloves, minced
5 c
beef broth or stock
1 can(s)
spicy tomato juice
1 tsp
worcestershire sauce
3/4 tsp
salt
freshly ground pepper to taste
6 oz
medium mushrooms, thickly sliced
1/4 c
uncooked barley
1 c
fresh or frozen peas
freshly grated parmesan cheese for topping

Directions Step-By-Step

1
In a large soup pot over high heat, combine beef, carrots, celery, onion, garlic, stock, tomato juice, worcestershire sauce, salt and pepper. Bring to a boil.
2
Reduce heat to medium-low and simmer, covered, 1 hour and 15 minutes.
3
Add mushrooms and barley and simmer, covered, 10 minutes longer.
4
Stir in peas and cook, uncovered, until all ingredients are tender, about 10 minutes longer.
5
Ladle into bowls and sprinkle with parmesan cheese.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy