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Beef Barley Vegetable

Course Soup
Cuisine American
Servings 12 servings

Equipment

  • 4 qt sauce pan or Dutch oven

Ingredients

  • ½ lb any meat
  • ½ cup chopped onion
  • 1 clove garlic minced
  • 7 cups water & beer
  • ½ cup barley medium, uncooked
  • ½ cup celery sliced
  • ½ cup carrots sliced
  • 2 beef bouillon cubes
  • ½ tsp basil dried, crushed
  • 1 bay leaf
  • 1 pkg mixed vegetables frozen
  • potatoes

Instructions

  • Brown meat.
  • Add onion and garlic. Cook until onion is tender. Drain.
  • Stir in remaining ingredients except vegetables.
  • Cover. Bring to a boil. Reduce heat, simmer 50-60 minutes, stirring occasionally.
  • Add frozen vegetables. Cook 10 minutes until vegetables are tender.
  • Additional water may be added if soup becomes too thick.