A hearty and flavorful barley soup with beef, onions, and celery Yield:
5 quarts Ingredients:
2 pounds beef roast
1 large onion, chopped
6 celery ribs, chopped
2 cloves garlic, minced
1 3/4 cups barley (dry/uncooked measurement)
1 1/4 teaspoon salt
1/4 teaspoon pepper
beef bouillon, optional
3 1/2 quarts water, approximately Instructions:
1. Trim fat from meat and dice into 1-inch cubes. Saute meat with garlic in a large (6-quart) stock pot. Brown on medium-high heat, stirring often.
2. When meat is browned, add part of the water (enough to cover the meat) and bring to a boil. Reduce the heat and simmer, uncovered, for an hour.
3. Add the remaining ingredients. Bring to a boil and then simmer for at least 1 hour. If soup becomes too thick, add additional water according to your preference.
This recipe is from Tammy’s Recipes.