Beef & Barley Soup # 46 Recipe

Name: Beef & Barley Soup # 46
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 tablespoons canola oil; 3 tablespoons flour; salt, to taste; pepper, to taste; 1 cup chopped onion; 2 stalks celery, chopped; 8 medium carrots, chopped; 8 ounces sliced mushrooms (about 2 - 2 1/2 cups) (optional); 4 cups tomato juice; 1 cup water; ¾ cup pearl barley; 16 ounces stewing beef, diced; extra water, as needed; salt; pepper

Servings: persons

2 -4 tablespoons canola oil
3 tablespoons flour
salt, to taste
pepper, to taste
1 cup chopped onion
2 stalks celery, chopped
8 medium carrots, chopped
8 ounces sliced mushrooms (about 2 - 2 1/2 cups) (optional)
4 cups tomato juice
1 cup water
¾ cup pearl barley
16 ounces stewing beef, diced
extra water, as needed
salt
pepper

1
In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside.
2
Saute onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender.
3
(This will help deglaze the pan and give the soup a nice rich color).
4
Place beef, vegetable in a soup pot.
5
Add tomato juice, water, barley, and S&P to taste.
6
Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally.

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 -4 tablespoons canola oil, 3 tablespoons flour, salt, to taste, pepper, to taste, and more.

Yes, Beef & Barley Soup # 46 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef & Barley Soup # 46

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