Beef barley soup


6 cups water
6 beef bouillon cubes
28 oz canned tomatoes, mashed
10 oz condensed tomato soup
2 cups shredded carrot
2 cups shredded potato
1 1/2 cup chopped onion
1 cup chopped celery
1/2 cup pearl barley (presoaked in water overnight)
6 cups water
1 tsp parsley flakes
1 tsp sugar
Salt & pepper to taste
1/4 tsp thyme
3 cups cooked roast beef (or leftover roast beef), chopped, or 2 lbs
Scramble-fried lean ground beef

How to prepare

Heat first amount of water and bouillon cubes in lg pot. Stir to dissolve. Add remaining ingredients except beef. Bring to boil. Cover and simmer slowly for about 1 1/2 hours. Add beef and simmer 1/2 hour more. Makes about 22 cups

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