Beef Barley soup
Servings: 20 1 cup servings
Equipment
- Stock pot 8 quarts
Ingredients
- 1 Lb BEEF DICED, LEAN, RAW
- 6 quarts BEEF BROTH
- 1 cup CARROTS FRESH, SLICED
- ½ cup CELERY FRESH, CHOPPED
- ½ cup ONIONS FRESH, CHOPPED
- pinch PEPPER BLACK GROUND
- 2 BAY LEAF WHOLE, DRIED
- 1 ¼ cup BARLEY UNCOOKED
- 1 Tbsp OIL SALAD
Instructions
- Dice beef into ½-inch pieces.
- Cook diced beef in hot oil in stock pot until browned.
- Prepare beef broth according to beef base package directions or canned beef broth.
- Add beef broth, beef, carrots, celery, onions, pepper, and bay leaves to stock pot.
- Cover; bring to a boil. Add barley.
- Cover: Simmer until barley is tender.
- Remove bay leaves.