Beef 'N Barley Vegetable Soup Recipe

1. 1

   Drain tomatoes and beans, reserving juice.

2. 2

   Add in sufficient water to juice to make 2 qts liquid.

3. 3

   Place liquid, meat, salt, pepper, celery and parsley in large kettle.

4. 4

   Cover and cook slowly for 1 hour.

5. 5

   Add in barley and cook 1 hour longer.

6. 6

   Remove parsley and celery; throw away.

7. 7

   Add in tomato juice, tomatoes, beans, turnip, cabbage, carrots, celery and onion.

8. 8

   Bring to a boil, reduce heat; simmer 45 min.

9. 9

   To freeze, divide into quantities suitable for family size.

* Per serving · 4 servings · Values may vary.

No additional tips available.