31 January 2010

Recipe: Vegetable Beef Barley Soup

Makes 12 to 14 cups

1/4 cup Canola oil
1 pound beef stew meat, cut in 1/2-inch cubes
1 cup finely chopped onion
1 tsp. minced garlic 
1 can (28 ounces) chopped tomatoes (undrained)
1 quart hot water
1 large can vegetable juice (V-8)
10 beef bouillon cubes, or 10 tsp. powder
2 carrots, pared and diced
2 stalks celery, chopped
1 can whole kernel corn, drained or box of frozen
1 can peas, drained or box of frozen
1 can green beans, drained or box of frozen
 4 potatoes cut in 1/2-inch cubes
1/4 cup barley
1 tablespoon parsley flakes

Heat oil in a large Dutch oven and lightly brown beef cubes. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer covered for 1 hour.

Add other vegetables if you like.

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