Beef, Soups and Stews

BEEF BARLEY SOUP

  • 2 1/2 pounds Burger
  • 2 T Oil
  • 7 c Water
  • 1 16 oz. can Tomatoes, cut up
  • 1 Lg Onion, sliced
  • 2 T Beef bouillon granules
  • 1 1/2 t Salt
  • 1 t Basil, crushed
  • 1/2 t Worcestershire sauce
  • 2 c Sliced carrots
  • 1 c Sliced celery
  • 2/3 c Quick cooking barley
  • 1/2 c Green pepper, chopped

    • In a large kettle brown burger in hot oil over low heat; drain well. Stir in water, undrained tomatoes, onion, bouillon granules, salt, basil and Worcestershire sauce. Stir in carrots, celery, barley, green pepper and parsley.

    Cook for 1 1/2 hours.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!