vegetable beef barley soup
(1 RATING)
I put this soup together for a quick dinner with my family. Everyone loved it. The secret ingredient is the worcestershire sauce, which I used instead of beef bouillon or broth. I did not measure anything, so measurements are approximate. Hope you enjoy it as much as we did!
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prep time
30 Min
cook time
1 Hr
method
---
yield
6 serving(s)
Ingredients
- 4 cloves garlic, chopped
- 1 - onion, chopped
- 1-2 - carrot, halfed lenghwise & sliced
- 1 cup green beans, fresh, cut into 1/2 inch pieces
- 1 can 28 oz. crushed tomatoes
- 1 cup barley, uncooked
- 5-6 ounces beef steak, grilled & chopped
- 1-2 ounce worcestershire sauce
- 2 tablespoons old bay seasoning
- 2 teaspoons boullion (vegetable or beef)
- 2 teaspoons salt
- 8-10 cups water
- 1 tablespoon olive oil
How To Make vegetable beef barley soup
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Step 1Heat a stock pot to medium, add olive oil. Add chopped garlic and onion to hot oil. Add sliced carrot, and green bean pieces. Cook until softened.
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Step 2Add crushed tomatoes, water, barley, old bay seasoning, bouillon, salt, worcestershire sauce, and beef to pot. Heat to boiling, then simmer.
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Step 3Soup is done when barley is plump and soft.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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