"Once a year, I invite my relatives—about 25 people in all—for soup day to honor my late husband's birthday. I make three soups, including comforting Beef Barley Soup," writes Louise Laplante of Hanmer, Ontario. "It's loaded with chunks of beef and chopped veggies."
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 tablespoon canola oil
- 5 cups water
- 4 medium carrots, chopped
- 4 celery ribs, chopped
- 1 large onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 4 teaspoons beef bouillon granules
- 1 teaspoon each dried oregano, thyme, basil and parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup quick-cooking barley
- In a Dutch oven, brown meat in oil on all sides; drain. Add the water, carrots, celery, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until meat is tender.
- Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender. Yield: 8 servings (about 2 quarts).
Originally published as Beef Barley Soup in Taste of Home February/March 2008, p62
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