Beef Vegetable Soup with Barley

Jennifer H



★★★★★ 1 vote



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12 oz
beef stew meat
carrots, peeled and sliced
sliced celery stalks
1 c
chopped yellow onion
garlic cloves, minced
5 c
beef broth or stock
1 can(s)
spicy tomato juice
1 tsp
worcestershire sauce
3/4 tsp
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

How to Make Beef Vegetable Soup with Barley


  • 1In 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.
  • 2Reduce heat to medium-low and simmer, covered, 1 hour and 15 minutes.
  • 3Add mushrooms and barley and simmer, covered, 10 minutes longer.
  • 4Stir in peas and cook, uncovered, until all ingredients are tender, about 10 minutes longer.
  • 5Ladle into bowls and sprinkle with parmesan cheese.

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About Beef Vegetable Soup with Barley

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

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