Vegetable Beef Barley Soup

1. 1

   In a large stock pot, place 2 cans of beef and 2 cans chicken broth.

2. 2

   Add cubed stewing beef and tomato sauce and simmer for about 1 1/2 hours.

3. 3

   Add the fresh cut celery, carrots, onions and green beans and simmer for an additional 1/2 hour.

4. 4

   Add the can of whole kernel corn along with the 2 cups of uncooked barley and simmer for 1 hour.

5. 5

   Salt and pepper to taste.

6. 6

   The butter may be added, as it makes the broth smooth, but you don't need it if you ware watching cholesterol.

7. 7

   The soup always tastes better the second day.

8. 8

   This recipe feeds 8 to 12.

* Per serving · 4 servings · Values may vary.

No additional tips available.