HOMEMADE BEEF BARLEY SOUP
Every week I like to make at least one batch of soup. I always freeze a portion and then keep it in the refrigerator, especially in winter when it's cold.
Ingredients
- 2 cups cooked beef
- 1 onion chopped
- 2 carrots sliced
- 2/3 cup barley
- 1 stalk celery sliced
- 6 cups reduced sodium beef broth
- 1/2 green pepper diced
- 1 ⁄4 teaspoon dried thyme
- 1 garlic clove minced
- 1 bay leaf
- 2 tablespoons red wine optional
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 can petite diced tomatoes 14-15 oz, undrained
- 1 package beef gravy mix
- 2 tablespoons fresh parsley or 2 teaspoons dried
- salt & pepper to taste
Instructions
First, cook onions and garlic in oil over medium heat until softened.
Then, add the rest of the ingredients and bring to a boil. Reduce heat and simmer covered for about 40 to 50 minutes or until barley is cooked.
Remove the bay leaf and serve. Happy Cooking Time.
