vegetable barley soup

Name: Vegetable Barley Soup
Cuisine: American
Ingredients: 2 quart(s) beef brooth; 15 ounce(s) tomato sauce; 2 cup(s) potatoes, cubed; 2 cup(s) green beans, cut; 2 cup(s) cabbage, thinly sliced; 1/2 cup(s) parsley, thinly chopped; 1/3 cup(s) quick cooking barley; 1 tablespoon(s) dried italian seasoning; 1-2 tablespoon(s) chili powder; - salt and pepper, to taste

10 Pinches

Cathy Gillespie

ARIZONA CITY, AZ

Updated on May 28, 2015

Easy soup.

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method Stove Top

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Ingredients

2 quarts beef brooth
15 ounces tomato sauce
2 cups potatoes, cubed
2 cups green beans, cut
2 cups cabbage, thinly sliced
1/2 cup parsley, thinly chopped
1/3 cup quick cooking barley
1 tablespoon dried italian seasoning
1-2 tablespoon chili powder
- salt and pepper, to taste

How To Make vegetable barley soup

Step 1

In a Dutch oven, bring all the ingredients to a boil, except for the salt, pepper, and barley. Reduce heat, add barley and simmer until vegetables are tender, 20 minutes. Season to taste with salt and pepper.
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